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Spahn House Bed and Breakfast

Senatobia, Mississippi

Specialty Recipe

Spahn House's Famous Omelet

This recipe is a combination of an omelet and souffle. It takes less than 20 minutes to prepare. The omelet is at least five inches high, yet extremely light. Presentation is outstanding!

5 egg whites at room temperature.
1/4 teaspoon Cream of Tartar
4 egg yolks at room temperature.
1/4 cup of water
1/4 teaspoon salt
1/4 teaspoon fresh pepper
Filling: Blend together
1/2 pound of Virginia Ham, shaved and torn
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. Make sure oven is hot.

In 9-inch (range to oven proof) skillet, heat one tablespoon butter.

In a mixing bowl, beat egg whites until frothy; add cream of tartar and beat until almost stiff. In second mixing bowl, beat egg yolks with water, salt, and pepper until thick and lemon-colored. Fold egg yolks into egg whites gently. Put mixture into skillet and cook on medium-high for one minute. This allows bottom of omelet to set and begin to rise. Put skillet in center of oven for 10 to 12 minutes until lightly brown. Be careful not to slam doors, remember, there is a souffle in the oven! While omelet is cooking, warm ham and cheese mixture in microwave for 1-1/2 minutes on high.

When omelet is done, remove from oven carefully. Pan handle is hot! Put filling on one half of omelet. With a dish towel to protect your hand from heat, fold other half over top of filling, cutting the back with a sharp knife so omelet won't break. Sprinkle cheese on top. Cut in half for one serving.

Serves: 2.


  1. Western Omelet: Saute in 3 Tablespoons butter: 1/2 pound of sliced mushrooms, 1/2 cup of diced green pepper, 1/4 cup on diced onion, and 1/2 pound of hot link-type sausage. Blend in 1 cup of shredded Monterey Jack Cheese. Cheese can be added to top of omelet for presentation.
  2. Strawberry Omelet: 2-1/2 Cups of Fresh Sliced Strawberries tossed in 1/8 cup sugar and at least 1 Cup Fresh Whipped Cream (already whipped and sweetened with one Tablespoon sugar). When doing strawberry omelet, omit salt & pepper from egg yolk mixture but add two tablespoons sugar. Put two cups of sliced strawberries in omelet with 3/4 cup of whipped cream on top. After folding omelet over and cutting in half for serving, put remaining strawberries on top of omelet with dollop of whipped cream. Then, dust entire plate with confectioners sugar. This is so good, it's decadent!
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