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Reviews Date of last review
Sun January 9, 2005
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: Filling suggestions:
Sausage, link (chopped or ground)
Bacon, chopped
Leftover steak or roast
Mushrooms, fresh, chopped
Onion, chopped
Bell peppers, chopped
Tomato, thinly sliced
Cheese, shredded
Fillings of your choice, sautŽed to desired doneness.
2 eggs, separated
dash salt
How To Prepare: Have you ever had an omelette at Waffle House? They are so incredibly fluffy and light, it's incredible! Now you can have 'Waffle House' omelettes at home. Here's how!

In a large bowl, with a mixer, beat the egg whites to a medium stiffness. In a small bowl, with a fork, beat the yolks and salt well. With a large spoon,fold the yolk into the whites until well blended.

Remove fillings (unless you like the fillings in the egg mixture) and pour in the eggs, reduce heat to low (on my stove, I use number 4) and cover. Cook until medium brown on bottom, flip, cook again until lightly brown.Place your fillings and cheeses on 1/2 the omelette and fold over. Continue cooking until med brown and flip to brown the other side.

HINT: DO NOT try to do more than two omelettes (4 eggs) at a time! The mixture will fall. If you do two at once, either cook them at the same time or put the mixture in the fridge between batches.

Carbs per serving - include all nutritional information if known: no counts provided
Effort (Easy, Average, Difficult): Easy

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