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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Meet the Cook: With all the eggs our chickens produce, I could make this omelet every day! I guess I consider it to be mostly a festive dish, but you could fix it anytime...including for a light supper. Growing up in a big family - seven children - of big eaters, I started cooking early. Now, I have a husband who likes to eat! We're the parents of one son, 8, and two daughters, 6 and 4. -Melissa Davenport, Campbell, Minnesota Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon baking powder |
1/8 teaspoon salt, optional |
2 eggs, separated |
3 tablespoons milk |
1 tablespoon lemon juice |
3 tablespoons sugar |
topping: |
1 large tart apple, peeled and thinly sliced |
1 teaspoon sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. In a small bowl, combine the flour, baking powder and salt if desired. In a small bowl, whisk the egg yolks, milk and lemon juice. Stir into dry ingredients and mix well; set aside.
2. In another small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon as a time, on high until stiff peaks form. Fold into yolk mixture.
3. Pour into a shallow 1-1/2-qt. baking dish coated with cooking spray. Arrange apple slices on top. Combine sugar and cinnamon; sprinkle over apples.
4. Bake, uncovered, at 375° for 18-20 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 2 servings.
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