With all the eggs our chickens produce, I could make this omelet every day! It's a pretty, festive-looking dish, but you could fix it anytime—including for a light supper.
Ingreadient:
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt, optional
- 2 large eggs, separated, room temperature
- 3 tablespoons 2% milk
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 1 large apple, peeled if desired, thinly sliced
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
Direction:
- Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture.
- In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture.
- Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple.
- Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.
