This fluffy omelet is quick to make, perfect for breakfast or lunch, it is very simple to prepare and hardly takes a few minutes. The trick to a great omelet is really simple – separate the eggs, whip the whites then add a tablespoon of water and whip to incorporate it. Whisk the egg yolks to make them an even consistency and then fold the egg yolks into the whites, being careful not to deflate the egg whites you’ve so lovingly whipped
First of all, we are going to crack the eggs then whisk it very hard, we try to whisk the eggs like if you do a figure of 8, we are trying to make the eggs become like a mousse. There is a lot of air inside the eggs so we are going to whisk it for three more minutes, meanwhile, place your pan to start heating while putting salt and pepper in the eggs.
Add olive oil to the heating pan, by now, the eggs will be like a mousse, after the olive oil is heated, pour the egg moxture in the pan and don’t move the omelet, we are going to wait a little bit and not shake it. We then add butter after 4 to 5 minutes, slowly in the omelet so it starts to become crispy on the outside and soft in the inside. After the omelet has cooked for about 5 minutes, remove the pan from the heat and let the omelet heat slowly to finish. By now, our omelet is ready so you can put cheese on or vegetables.
- 5 large egg whites
- 3 large egg yolks
- 2 tablespoons unsalted butter, halved
- salt, to taste
- pepper, to taste
- fresh chives, chopped, for garnish
- Separate the egg whites and the egg yolks in two separate bowls. You’ll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelet and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelet onto a plate and sprinkle with chives.