Puffy Omelet Cahuenga For 2

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 ripe small avocado
• 3/4 cup sour cream
• 1/2 teaspoon salt
• 1/8 teaspoon dill
• 1 large tomato, peeled, diced and drained
• 3 eggs, separated
• 3 tablespoons milk or 3 tablespoons water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter

Recipe

• 1 in small mixer bowl, beat egg whites until stiff but not dry.
• 2 beat egg yolks until thick and lemon colored.
• 3 beat in milk, salt and pepper; gently fold into egg whites with spatula.
• 4 heat oven to 325 degrees.
• 5 in 8-inch skillet with ovenproof handle, heat butter until just hot enough to sizzle a drop of water, rotating skillet so that butter evenly coats the bottom.
• 6 pour omelet mixture into skillet, level surface gently.
• 7 reduce heat; cook until puffy and light brown on bottom, about 5 minutes. (lift omelet at edge to judge color).
• 8 place skillet in oven; bake until knife inserted in center comes out clean, 12 to 15 minutes.
• 9 while omelet bakes, peel and dice avocado.
• 10 heat sour cream, salt and dill (do not boil).
• 11 gently stir tomato and avocado into sour cream mixture; heat through.
• 12 to serve, pour part of the sauce on omelet in skillet.
• 13 tip skillet and loosen omelet by slipping rubber scraper, pancake turner or spatula under; fold omelet and remove to heated platter.
• 14 pour remaining sauce on top.