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Chapter: Breakfast Egg Recipes
Section: Skillet: Omelets
Recipe: Puffy Omelet

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Puffy Omelet
4 eggs, separated
1/4 cup water
1/8 teaspoon pepper
1 tbsp. coconut oil or pork fat

Beat egg whites and water in small mixer bowl until stiff but not dry. Beat
egg yolks and pepper in another bowl until very thick and lemon colored,
about 5 minutes. Fold into egg whites. Heat coconut oil in 10-inch ovenproof
skillet until hot enough to sizzle drop of water. Pour omelet mixture into
skillet; level surface gently. Reduce heat. Cook slowly until
puffy and light brown on the bottom, about 5 minutes. (Lift omelet at edge
to look at color.) Cook uncovered in 325 degree oven until knife inserted
in center comes out clean, 12 to 15 minutes. Tilt skillet; slip pancake
turner or spatula under omelet to loosen. Fold omelet in half, being
careful not to break it. Slip onto warm plate.

Adapted from Pam at http://www.ilovejesus.com/lot/locarb/ [now dead]
chapter picture
Feng Yu / 123RF Stock Photo 967770