OMELET - PUFFY

By akselden

Ingredients

• 8 large eggs
• 1/2 tsp. cream of tartar
• 2 T. all-purpose flour
• 1 T. cornstarch
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 T. butter or margarine
• Paprika

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350°F. Cut eight 11 1/2 by 3/4-inch strips of waxed paper. Separate eggs, placing whites in large bowl and yolks in small bowl. With electric mixer, beat egg whites and cream of tartar until stiff peaks form. With same beaters, beat together yolks, flour, cornstarch, salt, and pepper until smooth.

2. In heavy 10-inch skillet with oven safe handle, melt butter, tilting pan to coat bottom. Fold yolk mixture into beaten egg whites. Spoon into skillet. Carefully place 4 strips of waxed paper over top of omelets, 1 inch apart. Place remaining 4 strips diagonally across first 4 to make diamond-shaped openings. Sprinkle openings with paprika; carefully remove strips.

3. Bake omelet 25 to 30 minutes or until top is golden brown and center seems firm when skillet is tapped.