Puffy Omelet
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Puffy Omelet

Yield: 4 servings



  1. Add tapioca, salt and pepper to milk; cook in double boiler 15 minutes or until tapioca is clear and mixture thickened, stirring frequently.
  2. Add butter.
  3. Cool; combine with egg yolks, stirring constantly.
  4. Fold in egg whites.
  5. Set oven for moderate 350f.
  6. Pour egg mixture into hot buttered 9-inch frying pan.
  7. Cook over low heat 3 minutes.
  8. Transfer to oven; bake 15 minutes.
  9. Omelet is done when an inserted knife comes out clean.
  10. Cut across at right angles to handle of pan, being careful not to cut all the way through.
  11. Fold carefully from handle to opposite side and serve on hot platter.

Other Information

Author: Organization.Metropolitan Life Insurance Company

Source: Metropolitan Cookbook (1964-02-01)

Category: Breakfast, Main Dish

Measure: avoirdupois

Ingredient: tapioca, salt, pepper, milk, butter, egg yolk, egg white

Equipment: oven, measuring spoons, measuring cups, pan, double boiler

See Also