Looking for new ideas for eggs? Try this omelet when you need
an easy morning entree for two.
Prep: 20 min - Total: 35 min
2 Tbsp. MINUTE Tapioca
3/4 tsp. salt
1/8 tsp. pepper
3/4 cup milk
1 Tbsp. butter or margarine
4 eggs, separated
PREHEAT oven to 350°F. Mix tapioca, salt, pepper and milk in
saucepan. Let stand 5 minutes. Cook on medium heat until mixture
comes to boil, stirring constantly. Add butter; stir until melted.
Remove from heat; cool slightly.
MEANWHILE, beat egg whites in small bowl with electric mixer
on high speed until stiff peaks form; set aside. Beat egg yolks
in large bowl with electric mixer on high speed until thick and
lemon colored. Gradually add the tapioca mixture, beating on
medium speed until well blended. Gently stir in egg whites.
HEAT greased 10-inch ovenproof skillet on low heat. Add egg
white mixture; cook 3 minutes. Place in oven.
BAKE 15 minutes or until knife inserted in center comes out
clean. Make cut in center of omelet, being careful to not cut
all the way through to bottom of pan. Carefully fold omelet
in half; turn out onto serving platter. Cut in half to serve.
Makes 2 servings
Nutritional Info Per Serving: Calories 280, Total fat 17g,
Saturated fat 7g, Cholesterol 445mg, Sodium 1100mg,
Carbohydrate 16g, Dietary fiber 0g, Sugars 4g, Protein 16g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.