Updated: Oct 21, 2021
HOW MANY EGGS DO YOU USE?
I find that using two large eggs and one large egg white is the best amount. This amount perfectly fills up an 8-inch skillet and isn’t too thin or thick. The eggs fluff up just enough so that the omelet is easy to flip. If you use, sometimes it’s hard to keep that perfect omelet shape, and your egg will turn into more of an egg scramble. If you are making more than one omelet, I recommended using two eggs (+ 1 egg white) plus ¼ milk per person. Who doesn’t love fluffy eggs? This omelet is made extra fluffy by whipping the egg whites and carefully blending them in with the yolks. This will give you super fluffy eggs and adding milk to your eggs makes for a very fluffy omelet.
WHAT CAN I PUT IN AN OMELETTE?
There are so many different ingredients that taste great! Feel free to mix up the ingredients and spices based on what you have on hand or are in the mood for. Below is some of my favorite mix-ins.
Bell peppers orange and yellow
Salt and pepper
COOKING TIPS FOR A FLUFFY OMELETTE
You want to use very fresh eggs. I like to make this omelet with eggs I have just purchased from the store. I believe the more vivid the egg, the more the whites will fluff up.
This omelet is different than most you have eaten. Egg whites are beaten until they have stiff peaks. It will give this fluffy omelet its height.
It would be best if you incorporated the beaten egg whites and the yolks together gently; you do not want to stir out the air you have carefully whipped into them, now pour in your milk, I use ¼ cup. I sautéed my vegetables before I add them to my omelet. I used 1 Tablespoon of unsalted butter and ½ tablespoon of olive oil. I cook for 5 minutes 7 minutes on medium until soft
In a separate pan, I add one tablespoon of salted butter in my skillet, add my eggs, and cook on low for six minutes. I place an oversize top on my skillet, so my omelet stays soft and fluffy. One minute before the egg is ready, I add my sautéed toppings to the egg, now you just cooked a perfect Omelet.