Sunday night dinner was a bit festive this week: puffy ham and cheese omelet with basmati rice and red cabbage. We offered the recipe for German Red Cabbage so you can add that to the mix. And, of course, other types of eggs are fine, too.

Puffy Omelet

Serves 3

Ingredients

4 eggs, separated
½ cup mayonnaise (or yogurt, milk kefir, cream, or half and half)
3 TBSP water
herbs, spices, salt and pepper
fillings

Preheat oven to 350° F.

Prepare the fillings.

Beat egg whites stiff.

Beat together yolks, mayonnaise, water, and any herbs and seasonings you prefer. Fold this into the egg whites.

Pour into a 10 – 12″ skillet and cook over low heat for 10 minutes. The mixture will be slightly browned on the bottom but still moist on top.

Transfer the skillet to the oven and bake 5 minutes at 350° F.

Sprinkle on cheese (if you’re using some) and top with the other meats and vegetables you’ve chosen. Bake another 1 – 2 minutes, until the cheese melts and the toppings heat.

Make a shallow cut across, then fold in half.

Some toppings

Meat
Cheese
Vegetables, raw or cooked
Chives
Parsley
Cilantro
Dill leaves