Recent Recipes

Puffy Apple Omelet


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I decided to make this for the kids for breakfast one weekend when Joe was out of town.  Something slightly sweet and special since I rarely ever have the motivation to make something new when he's not here to praise my efforts.  But the kids praised them plenty, ate every last bite and asked when we'd have this again... so I filed it away as a "keeper" and I'm sure you will too.  Slightly reminiscent of a souffle in its texture, sweet enough to get the kids' attention but not too sweet to remember it's healthy... Though it technically makes only 2 servings, the kids and I split it between us with plenty for all.

Puffy Apple Omelet

3 Tbsp all purpose flour
1/4 tsp baking powder
2 eggs, separated
3 Tbsp fat free milk
1 Tbsp lemon juice
3 Tbsp sugar
1 large tart apple, peeled, cored and thinly sliced
1 tsp sugar
1/4 tsp cinnamon

In a small bowl combine flour and baking powder.  In a small bowl whisk the egg yolks, milk and lemon juice.  Stir into dry ingredients and mix well.  Set aside.

In another small bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in 3 Tbsp sugar one tablespoon at a time on high speed until stiff peaks form.  Fold into yolk mixture.

Pour into shallow 1 1/2 quart baking dish lightly coated with cooking spray.  Arrange apple slices on top. Combine remaining 1 tsp sugar and cinnamon ; sprinkle over apples.

Bake, uncovered, at 375 degrees for 18-20 minutes or until a knife inserted in center comes out clean.  Cut in half and serve.

Cal: 249, Fat: 5g, Sat: 2g, Chol: 212 mg, Carb: 44g, Fiber: 2g, Pro: 9g

*Courtesy of Taste of Home Healthy Cooking*


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