Puffy Omelet

Preparation info
  • Serves


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Failure-proof—adding the sauce makes omelet sturdier. Try all four sauces for variety and flavor change


  • ¼ c. butter or regular margarine
  • tblsp. flour
  • 1


  • Melt butter in small saucepan over low heat. Blend in flour and salt; cook 1 minute, stirring constantly.
  • Remove from heat; gradually stir in milk; return to heat. Cook, stirring constantly, until white sauce is thick and smooth. Cool.
  • Beat egg whites until stiff enough to hold firm peaks. Then beat the yolks.
  • Blend egg yolks into white sauce.