In celebration of father’s day today I would like to pass on a unique and delicious brunch omelet receipt that my father enjoys. It was especially delicious this morning!Try it out and let me know how you like it!
Ingredients:
3 large eggs, separated
1 to 2 teaspoons margarine
2 table spoons orange juice
2 table spoons sugar
1/8 teaspoon cream of tartar
1/8 teaspoon orange rind
1/8 teaspoon salt
- Set oven to 325 degrees and check rack placement (omelet pan should bake in the center of the oven).
- Separate each of the 3 eggs individually (be very careful not to get yolk in the whites).
Place egg yolks in a small mixing bowl and egg whites in a medium size mixing bowl.
- Using an electric mixer on the highest speed, beat the egg yolks until thick and light in color –
about 3-5 minutes. Set aside.
- Wash the mixer beaters carefully with hot, soapy water (the yolks contain fat and any fat left on the
beaters will prevent the whites from beating properly later in the recipe).
- Measure all other ingredients.
- Beat egg whites to the foamy stage – this will only take about 10 seconds on a high mixer speed.
- Once egg whites reach the foamy stage, add cream of tartar, dry orange rind and salt. Then add 1 T. of
sugar and continue mixing on high. Gradually add the rest of the sugar in small amounts.
- Beat to the soft rounded peak stage.
- Put margarine in a small (8”) skillet and heat over a low setting until it melts (watch carefully and don’t
let it get too hot or it will burn the bottom of the omelet later).
- While the margarine is melting, pour the orange juice and beaten egg yolks over the egg whites.
Fold together until well blended, being very gentle, but very fast.
- Immediately pour the omelet mixture into skillet and spread evenly. Cook for 1 minute over low heat
on range top.
- Move skillet to oven and bake until omelet is dry on top and firm when touched gently in the center,
about 20-25 minutes. Another test for doneness is to carefully insert a knife and see if it comes out
clean.
To serve, spread omelet with about 2 table spoons of jelly, fold onto a warm plate and sift powdered sugar lightly over the top. Recipe serves one. Enjoy!
3 large eggs, separated
1 to 2 teaspoons margarine
2 table spoons orange juice
2 table spoons sugar
1/8 teaspoon cream of tartar
1/8 teaspoon orange rind
1/8 teaspoon salt
- Set oven to 325 degrees and check rack placement (omelet pan should bake in the center of the oven).
- Separate each of the 3 eggs individually (be very careful not to get yolk in the whites).
Place egg yolks in a small mixing bowl and egg whites in a medium size mixing bowl.
- Using an electric mixer on the highest speed, beat the egg yolks until thick and light in color –
about 3-5 minutes. Set aside.
- Wash the mixer beaters carefully with hot, soapy water (the yolks contain fat and any fat left on the
beaters will prevent the whites from beating properly later in the recipe).
- Measure all other ingredients.
- Beat egg whites to the foamy stage – this will only take about 10 seconds on a high mixer speed.
- Once egg whites reach the foamy stage, add cream of tartar, dry orange rind and salt. Then add 1 T. of
sugar and continue mixing on high. Gradually add the rest of the sugar in small amounts.
- Beat to the soft rounded peak stage.
- Put margarine in a small (8”) skillet and heat over a low setting until it melts (watch carefully and don’t
let it get too hot or it will burn the bottom of the omelet later).
- While the margarine is melting, pour the orange juice and beaten egg yolks over the egg whites.
Fold together until well blended, being very gentle, but very fast.
- Immediately pour the omelet mixture into skillet and spread evenly. Cook for 1 minute over low heat
on range top.
- Move skillet to oven and bake until omelet is dry on top and firm when touched gently in the center,
about 20-25 minutes. Another test for doneness is to carefully insert a knife and see if it comes out
clean.
To serve, spread omelet with about 2 table spoons of jelly, fold onto a warm plate and sift powdered sugar lightly over the top. Recipe serves one. Enjoy!
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