10. Breakfast Foods (May 6 - May 19) It's simple - make a breakfast dish. Get creative, but make sure to provide our documentation for its place at the breakfast table!
Still using my 100-year-old Twenty Lessons in Domestic Science by Marian Cole Fisher, I find in Lesson Number Five - Proteins, a most unusual recipe for a Puff Omelet.
Never having heard of whipping egg whites for an omelet this is a must-try recipe!
Easy ingredients.
No parsley in the herb bed, but there are some lovely chives.
The eggs are separated and the yolks beaten until stiff and lemon colored. I have a beautiful new OXO manual rotary beater and it seriously beats my electric mixer.
The egg whites are whipped until very stiff which with the hand beater takes just a minute.
Warm water and salt and pepper added to the yolks and blended.
And lastly the whipped egg whites added to the yolk mixture and folded to blend.
The butter has melted in the skillet over a medium-low heat.
The egg mixture is added to the pan and allowed to cook until the sides are set up well.
Then the pan is put under the broiler for just minutes until the center is cooked through.
The omelet lifts easily from the pan to fold but I think I cooked it just a bit too long and the underneath breaks before the omelet folds. So I just turn it over onto a plate and act like that is exactly what I wanted to happen. (Hubby is sitting there waiting for breakfast already.)
A sprinkling of fresh chives and we are ready to eat!
We grilled pork chops yesterday and I think the leftovers are perfect for a hearty breakfast. The 4 eggs could easily have fed 4 people with the volume created with the egg beating and whipping. So light and fluffy and delicious!
Enjoy!
Jeanette
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