Spahn house’s famous omelet recipe
Spahn House’s Famous Omelet recipe
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- 5 egg whites at room temperature.
- 1/4 teaspoon Cream of Tartar
- 4 egg yolks at room temperature.
- 1/4 cup of water
- 1/4 teaspoon salt
- 1/4 teaspoon fresh pepper
- Filling: Blend together
- 1/2 pound of Virginia Ham, shaved and torn
- 1 cup shredded cheddar cheese
This recipe is a combination of an omelet and souffle. It takes less than 20 minutes to prepare. The omelet is at least five inches high, yet extremely light. Presentation is outstanding!
Preheat oven to 375 degrees. Make sure oven is hot.
In 9-inch (range to oven proof) skillet, heat one tablespoon butter.
In a mixing bowl, beat egg whites until frothy; add cream of tartar and beat until almost stiff. In second mixing bowl, beat egg yolks with water, salt, and pepper until thick and lemon-colored. Fold egg yolks into egg whites gently. Put mixture into skillet and cook on medium-high for one minute. This allows bottom of omelet to set and begin to rise. Put skillet in center of oven for 10 to 12 minutes until lightly brown. Be careful not to slam doors, remember, there is a souffle in the oven! While omelet is cooking, warm ham and cheese mixture in microwave for 1-1/2 minutes on high.
When omelet is done, remove from oven carefully. Pan handle is hot! Put filling on one half of omelet. With a dish towel to protect your hand from heat, fold other half over top of filling, cutting the back with a sharp knife so omelet won’t break. Sprinkle cheese on top. Cut in half for one serving.
Reference: Spahn house’s famous omelet recipe
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