- Posted February 12, 2013 by
This iReport is part of an assignment:
Share your heirloom recipes
An omelet that is as soft and fluffy as a soufflé, sailor’s omelet adapted from The Prudence Penny Regional Cookbook by Prudence Penny, is a nutritious breakfast that boosts energy, at the same time a delicate and luxurious meal that makes a lovely and light supper. One of the problems many people encounter when making an omelet is flipping the egg without it flopping or wrinkling the outcome, at the same time cooking the eggs to just the right suppleness. In this recipe, the omelet is first cooked over the stove, allowing the bottom to settle and brown, and then placed in the oven to finish cooking so there is no need to flip the eggs at all, resulting in a perfect looking and divine tasting omelet.
One technique for making delicately fluffy omelet is to beat the egg yolks and the egg whites separately, and folding them together just like in making a soufflé. This allows the whites to froth a little and produce air bubbles that make the eggs fluffy. Don’t overbeat the yolks and the whites, however, or it will become stiff and transform into meringue (for the whites) or mayonnaise (for the yolks).
Another great thing about this recipe is that it allows you to cook up a large batch all in one time. Oven omelets, also known as frittatas, allows you to cook up six or more eggs all at the same time, and still have soft and delicious eggs to feed a crowd or a bunch of guests.
This recipe includes anchovies and parsley to make a tangy and fresh tasting gourmet omelet seasoned with paprika that is delicious topped over brushcetta or toasted French bread. It also tastes perfect eaten with rice or potatoes. Make sure to preheat then oven to 350 degrees F and set the oven rack at the center position for even cooking.
6 eggs (separated)
1 teaspoon fresh minced parsley
1 teaspoon anchovy paste
1 tablespoon butter
¼ teaspoon salt
Preheat the oven to 350 degrees F. Beat the egg yolks until light. Beat in the parsley, salt, and anchovy paste.
Beat the egg whites until stiff, then fold into the parsley mixture.
Spray an oven proof pan with oil and preheat over medium high. Pour in the egg mixture and cook until the bottom is brown.
Move the pan to the oven and bake the omelet until the top is browned. Sprinkle with paprika before serving.