PUFFY TOFU OMELET
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 658.2
- Total Fat: 50.3 g
- Cholesterol: 881.7 mg
- Sodium: 816.0 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 0.5 g
- Protein: 49.1 g
View full nutritional breakdown of PUFFY TOFU OMELET calories by ingredient
Introduction
This recipe involves both both stove top and oven cooking. This recipe involves both both stove top and oven cooking.Number of Servings: 1
Ingredients
-
4 egg whites
4 egg yolks
1/4 cup skim milk
Soft tofu 1 cup (1/2 inch cubes)
1/8 tsp salt
dash pepper
2 Tbsp. butter
1/2 tsp. dill weed
1/2 tsp. parsley
Directions
Makes 2 medium-sized omelets
Heat oven to 350 degrees F. Beat egg whites with an electric mixer until stiff peaks form. Set aside. In a second bowl, beat egg yolks until thick. Beat in milk, salt and pepper. Fold beaten yolk mixture into beaten egg whites. Heat butter in a skillet with oven proof handle. Add egg mixture, cooking slowly (about 10 minutes)Bubbles will appear at the top of the omelet. Transfer to the oven. Bake 10 to 15 minutes or until light brown on top. Cut a deep gash in the middle of the omelet. Slip pancake turner under one side. Tip the skillet to loosen omelet and fold in half. Serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user TREATL.
Heat oven to 350 degrees F. Beat egg whites with an electric mixer until stiff peaks form. Set aside. In a second bowl, beat egg yolks until thick. Beat in milk, salt and pepper. Fold beaten yolk mixture into beaten egg whites. Heat butter in a skillet with oven proof handle. Add egg mixture, cooking slowly (about 10 minutes)Bubbles will appear at the top of the omelet. Transfer to the oven. Bake 10 to 15 minutes or until light brown on top. Cut a deep gash in the middle of the omelet. Slip pancake turner under one side. Tip the skillet to loosen omelet and fold in half. Serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user TREATL.