Looking for a new way to prepare an omelette? This fluffy omelette is a great way to make a few simple eggs look very large. Eggs are separated when you crack them open, the whites are beaten separately, and then the egg yolks are folded in.
This recipe is part of my learn to cook series. My learn to cook series features simple recipes straight out of my junior high school cookbook. So you know if I was being taught how to cook like this in junior high this recipe is bound to be easy.
This omelette is different than most you have eaten. Egg whites are beaten until they have stiff peaks. This gives this fluffy omelette its height. You need to gently incorporate the beaten egg whites and the yolks together gently, you do not want to stir out the air you have carefully whipped into them. You will then cook this on the stovetop for just about 1 minute and then you will place this fluffy omelette into the oven so it can finish its cooking.
Cooking Tips for a Fluffy Omelette
For this recipe you want to use eggs that are very fresh. I like to make this omelette with eggs I have just purchased from the store. I believe the fresher the egg, the more the whites will fluff up. Make the the bowl where you beat the egg whites in is perfectly clean. If there is a little extra oil or grease in the bowl where you beat the egg whites they may not whip up as full as you wished
Variations on the recipe
There are a few different ways you may want to top this omelette. You may want to add some salsa, or fresh herbs, or even sprinkle some cheese on top. You could also saute 2 tablespoons of chopped onions in 1 tablespoon of butter to top this omelette.
Beating the egg whites adds lots of volumes and makes your omelet extra light.
- 4 eggs
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon flour
- 2 tablespoons butter
Preheat oven to 350 degrees. Separate yolks and whites of eggs. Beat the yolks until they are thick and light colored add flour to the egg yolks. Mix in the flour well into the egg yolks. Add salt and water to the egg whites. Beat egg whites until they have stiff peaks and are dry. Gently fold the beaten egg yolks into the egg whites. Add two tablespoons of butter to an 8 inch oven-proof skillet over medium heat. Spread egg mixture in the skillet and allow to cook for 1 minute before placing the skillet in the oven. Leave in the oven for 10 to 12 minutes or until omelette has set. Serve immediately.