Alex's Recipes


Puffy Omelette


4-5 servings



Combine in a small saucepan:

2-1/2 tablespoons tapioca
1 teaspoon salt
1/8 teaspoon white pepper
1 cup milk


Cook & stir over medium heat until mixture boils. Remove from heat & add 1 tablespoon butter. Cool while preparing eggs.
Start heating oven to 350 degrees. Separate 5 eggs. Beat whites stiff. Without washing beater, beat yolks until thick & lemon colored. Beat in tapioca mixture a little at a time, then add slowly to whites, folding gently. Add 2 tablespoons chopped parsley.

Melt 2 tablespoons butter in 10 inch skillet. Turn egg mixture into skillet & cook over low heat about 3 minutes. Set skillet in oven & bake about 15 minutes, or until omelets is firm. Cut omelets in two at right angles to handle, fold & turn out on platter. Serve with sauce of your choice.






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