Puffy Omelette

Yes the orange juice is freshly squeezed and yes it is mostly vodka

Katherine found this in her mother’s very old and battered cookbook which has long since lost its cover and most of the index. Most of the recipes are a little outdated, but this actually turned out very well. Any type of filling can be used but I really liked mushrooms cheese and ham.

Puffy Omelette

  • 3 eggs
  • 3 tbsp cream
  • 3 tbsp butter
  • 1 green onion minced
  • 4 mushrooms sliced fine
  • 1/4 cup ham chopped fine
  • 1/4 cup shredded cheese
  • Salt/pepper

Saute mushrooms and ham until softened. Seperate eggs in two large bowls. Whip the yolks until light yellow then whisk in cream and green onion. Whip the whites until they form stiff peaks. Fold the yolks into the whites and season with salt and pepper. Preheat oven to 350 degrees. In a frying pan melt three tablespoons butter and allow to brown over medium heat. Pour in egg batter and let eggs set. Spread mushroom mixture on top and cover with cheese. Place omelet into oven and cook until top sets, about 5 minutes. Remove from oven and score a line down the center. Fold omelette in half and serve.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Food, Recipes and tagged , . Bookmark the permalink.

46 Responses to Puffy Omelette

  1. eva626 says:

    great stuff…its looks enormous. the bigger the better!

  2. Reblogged this on Eating Anything Interesting and commented:
    Yummy…. It’s so PUFFY!, I’m gonna DIE!!!! – Agnes

  3. nrhatch says:

    I’ll take a glass of that fresh OJ . . . and a biscuit . . . with a side of home fries or hash browns!

    Ya mon!

  4. glutenvygirl says:

    Love omelets! I usually don’t separate the yolks from the whites, I’ll have to try that.

  5. I like my OJ with champagne rather than vodka, but either way this looks like a tasty omelet!

  6. That is one great looking omelette…Bravo.

  7. This sounds lovely — and I happen to have ham, green onions, mushrooms, cheese and plenty of eggs in the fridge. Too late for dinner, but perhaps breakfast!

  8. Kristy says:

    I haven’t had a puffy omelet in years. This looks like a great Sunday breakfast idea. 🙂

  9. Carolyn Chan says:

    Great looking breakfast !

  10. Oh WOW.. This is a breakfast. Of course I would just take the OJ without the vodka, but the fluffy omelet looks amazing. I never made something like this so I can’t wait to try it

  11. rsmacaalay says:

    I just had one similar to these just this morning in a Weekend farmers market. I love mine crispy on the sides.

  12. That is a good breakfast omelette. The sunny colour of good eggs works for me.

  13. Holly says:

    I love eggs. In any form! An omlette is right up my street! Eggs for sunday breakfast for the first time in weeks today. Post 12hour sleep i’m very hungry too!

  14. Misk Cooks says:

    This also works well with hacked up spinach. 🙂

  15. I used to always make mine like this but then got into the whole tortilla thing here Time for a change and to make one like this again. Like a little souffléed omelette!

  16. Katherine’s mum is inspired. I love fluffy omlettes 🙂

  17. Carol Ann says:

    Looks yummy I think I’ll be making that for breakfast

  18. ChgoJohn says:

    What a treasure trove, Mom’s cookbook! I hope you share some of the other gems that are sure to be found within it.

  19. This looks good! I’m incredibly picky about eggs, especially omelets.

  20. Looks like a great breakfast! I love a good omelet.

  21. Karen says:

    Beating the egg whites is such a good idea for such a light sounding omelet. I guess some techniques never get too old to use. Oh, the plate is such a bright and cheery way to start the morning. It matches the OJ.

  22. sallybr says:

    I love reading “old” recipes and comparing the style of cooking from decades ago with what we consider “cool” now. Lots of changes, in the old days people were not concerned with too much fat, and often recipes would use a ton of pans and dishes… maybe time was not a great concern then… 😉

    The puffy omelet would be nice for my lunch today – send me a slice, would you?

  23. spree says:

    This is my favorite method for making omelets too Greg! Nice to have those old family cookbooks too, even if they are riddled with those very off-color aspics and strange puddings!

  24. I’m on my way… save a little vodka for me!!!

  25. Jen says:

    Looks great, I love “puffy” and “fluffy” eggs… 🙂 Cheers!

  26. Love “puffy” omlets! Reminds me of when my hubby and I used to go out on breakfast dates after our weight training workouts! 🙂

  27. egg me on says:

    Ah! Tasty and easy recipes like this one never go out of style. Love that you used ham, cheese & mushrooms. Wondering how screwdrivers you had while eating this. 😉

  28. That omelet looks yummy. I’ll just pour myself a bellini instead of the screwdriver!

  29. It’s been an age since I’ve had a savoury omelet! When I was at uni, I’d have this sort of thing all the time at a little cafe across the road from the campus. Happy memories, thank you! 🙂

  30. Charles says:

    I tried to make a puffy omelette once… it turned out a disaster… like – an *actual* abomination. Must have done something badly wrong. Will need to give it another try sometime. Yours looks very successful!

  31. Joanne Ozug says:

    That IS a puffy omelet! Bravo!!!

  32. Why on earth haven’t I made one of these in eons? They’re so beautiful *and* delicious! And would definitely be enhanced by the tipple. Guess I know what’s on the menu this week!!

  33. Eva Taylor says:

    I made something very similar a while ago from Laura Calder’s French Food At Home Food Network series…I think it’s called an omelette soufflé. But whatever it is, it sure is a lovely, lite, fluffy egg dish, perfect for a brunch.

  34. onewomaninaricefield says:

    I’m hungry. And this looks problematically delicious. I can’t eat ham, obviously, but I think subbing in some spinach and sun dried tomatoes would equally yummy. Or roasted red peppers….I should stop now.

  35. Mushroom, chorizo and goat’s cheese is usually what we go for and yes, fluffy omelettes rock! I use a lid for the pan and a dash of water to steam the omelette and help it puff up but your method requires less washing up 😛

  36. Oh I love puffy omelets – just never made mine in the oven before – always made them on the stove top – will rectify the error or my ways next time I make a puffy omelet.
    🙂 Mandy

  37. niasunset says:

    I love omelet and I added this one too to my menu… Thank you dear Rufus, with my love, nia

  38. With mushrooms, cheese and ham it has to be good. We love omelets, too. Gonna try this one.

  39. Sissi says:

    As a child I used to have sweet omelets made this way (with whipped whites)! It’s such a surprise to see a savoury version. It looks lovely.

  40. I love omelet but I don’t separate the whites and yolks..that is worth a try for sure

  41. Looks good like a pancake. I am not sure you need a ketchup with that ?

  42. Stef says:

    I love the yellow theme of your meal – nice color coordination!

  43. Pingback: Sunday Suppers: Breakfast for Dinner | Rufus' Food and Spirits Guide

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