Puffy cheddar omelet (oregon)

Yield: 3 Servings

Measure Ingredient
1 cup Medium cheddar**; grated
2 tablespoons Butter
3 \N Egg whites
3 tablespoons Water
½ teaspoon Salt
\N \N Few grains white pepper
3 \N Egg yolks

preheat oven to 350 degrees.

** Preferred brand: Tillamook (it's made here in Tillamook, Oregon, at north coast.)

Set out a heavy 10" skillet Grate Cheddar and set aside. Heat skillet until just hot enough to sizzle a drop of water. Heat butter in the skillet Meanwhile, beat egg whites until frothy. Add water, salt and white pepper to egg whites. Continue beating until rounded peaks are formed.

Beat the egg yolks and spread over the egg whites and gently fold together.

Turn egg mixture into skillet. Level surface gently.

Cook 112 minute on top of range; lower heat and cook slowly about 10 minutes or until lightly browned on bottom and puflly but still moist on top. Do not stir at any time. Place skillet with omelet in the oven for about 5 minutes. Remove and sprinkle all the grated cheese over top. Return to oven and continue baking until cheese is melted.

To serve, loosen edges with spatula, make a quick, shallow cut through center, and fold one side over. Gently slip omelet onto a warm serving platter, or omit the shallow cut and folding. Using two forks, tear the omelet gently into wedges. On warm serving dish, browned side is on top.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Tillamook Cheese Factory

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