The timing for this recipe is very important. Following these instructions to the letter will leave you with a very light, fluffy omelette that will melt in your mouth.
|Directions||Heat the butter in the saucepan over very low heat. While waiting for it to melt,
Whisk the eggs with the milk and salt/pepper until they start to foam, about 3 minutes. If you have a hand mixer, this will only take 30 seconds or so.
When the butter is melted and slightly bubbly, tilt the pan or use the spatula to spread the butter along the entire bottom and about ½ an inch up the sides of the pan.
Pour in the beaten eggs and cover the pan. Cook over medium-low heat for about 3-5 minutes, until the bottom is golden brown and the top is set.
|Notes||This is a very basic, plain, fluffy omelette. For ideas on what to add to the omelette or serve with it, see my omelette ideas page.
When using onions or garlic, sauté them in the butter and then pour the eggs on top. Stir vegetables, herbs, and soft cheese (e.g., ricotta, cream) into the eggs. Sprinkle grated cheese over the top about 30 seconds before the omelette is ready.
For maximum lightness and fluffiness, this recipe works best with just two eggs. If you want more servings, I recommend making separate omelettes, each with two eggs.
Also try my baked omelette recipe.
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|Breakfast Index Kids’ Recipes Vegetarian Cookbooks|