• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Puffy Cheddar Omelet (Oregon)

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • 1 c Medium cheddar**; grated
  • 2 tb Butter
  • 3 Egg whites
  • 3 tb Water
  • 1/2 ts Salt
  • Few grains white pepper
  • 3 Egg yolks


preheat oven to 350 degrees.

** Preferred brand: Tillamook (it's made here in Tillamook, Oregon, at
north coast.)

Set out a heavy 10" skillet Grate Cheddar and set aside. Heat skillet until
just hot enough to sizzle a drop of water. Heat butter in the skillet
Meanwhile, beat egg whites until frothy. Add water, salt and white pepper
to egg whites. Continue beating until rounded peaks are formed.

Beat the egg yolks and spread over the egg whites and gently fold together.
Turn egg mixture into skillet. Level surface gently.

Cook 112 minute on top of range; lower heat and cook slowly about 10
minutes or until lightly browned on bottom and puflly but still moist on
top. Do not stir at any time. Place skillet with omelet in the oven for
about 5 minutes. Remove and sprinkle all the grated cheese over top. Return
to oven and continue baking until cheese is melted.

To serve, loosen edges with spatula, make a quick, shallow cut through
center, and fold one side over. Gently slip omelet onto a warm serving
platter, or omit the shallow cut and folding. Using two forks, tear the
omelet gently into wedges. On warm serving dish, browned side is on top.

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