Fluffy Omelette

Fluffy Omelette

Whisked eggs cooked low and slow yield a tender, pillowy omelette folded around a simple cheese filling.

Total 9 min Makes 1 serving Calories 420/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

This diner-style omelette relies on a quick whisk to incorporate air and a splash of milk, then gentle heat to set the eggs without browning them. Ready in under ten minutes, it works equally well for a quick breakfast or a light dinner, and the basic technique adapts easily to any filling you like.

Ingredients

  • 3 large eggs
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon chives, chopped

Method

  1. Crack the eggs into a bowl and add the milk, salt, and pepper.

  2. Whisk vigorously for about 1 minute until the mixture is pale yellow, uniform, and slightly frothy.

  3. Melt the butter in a 9-inch nonstick skillet over medium-low heat, tilting to coat the bottom and sides.

  4. Pour in the egg mixture and let it sit undisturbed for 15 seconds, then gently stir with a spatula in slow circles for 20 seconds to create soft curds.

  5. Stop stirring and let the eggs cook undisturbed until mostly set but still slightly wet on top, about 2 minutes.

  6. Sprinkle the cheddar cheese and chives over one half of the omelette.

  7. Fold the omelette in half over the filling using the spatula and let it rest in the skillet for 30 seconds to melt the cheese.

  8. Slide the omelette onto a plate and serve immediately.

Rate this recipe

★ 4.3 (1)

Comments

    Log in to comment.

    Fluffy Omelette

    This diner-style omelette relies on a quick whisk to incorporate air and a splash of milk, then gentle heat to set the eggs without browning them. Ready in under ten minutes, it works equally well for a quick breakfast or a light dinner, and the basic technique adapts easily to any filling you like.

    9 min 1 serving 420 cal

    Ingredients

    • 3 large eggs
    • 2 tablespoons milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 tablespoon unsalted butter
    • 1/4 cup shredded cheddar cheese
    • 1 tablespoon chives, chopped

    Method

    1. 1

      Crack the eggs into a bowl and add the milk, salt, and pepper.

    2. 2

      Whisk vigorously for about 1 minute until the mixture is pale yellow, uniform, and slightly frothy.

    3. 3

      Melt the butter in a 9-inch nonstick skillet over medium-low heat, tilting to coat the bottom and sides.

    4. 4

      Pour in the egg mixture and let it sit undisturbed for 15 seconds, then gently stir with a spatula in slow circles for 20 seconds to create soft curds.

    5. 5

      Stop stirring and let the eggs cook undisturbed until mostly set but still slightly wet on top, about 2 minutes.

    6. 6

      Sprinkle the cheddar cheese and chives over one half of the omelette.

    7. 7

      Fold the omelette in half over the filling using the spatula and let it rest in the skillet for 30 seconds to melt the cheese.

    8. 8

      Slide the omelette onto a plate and serve immediately.