Ingredients:
- 4 large eggs
- 2 tablespoons milk or cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shredded cheese (optional)
- 1 tablespoon butter or oil (for cooking)
- Fresh herbs (such as chives, parsley, or dill), chopped (optional)
- Additional fillings such as sautéed mushrooms, spinach, or ham (optional)
Instructions:
- Separate the Eggs:
- Carefully separate the egg yolks from the egg whites into two separate bowls. Make sure no yolk gets into the whites for the best fluffiness.
- Beat the Yolks:
- Add the milk or cream, salt, and pepper to the egg yolks. Whisk until well combined and slightly frothy.
- Whip the Egg Whites:
- Using a clean whisk or electric mixer, beat the egg whites until they form stiff peaks. This may take a few minutes. The egg whites should be able to stand up on their own when the whisk is lifted.
- Fold the Mixtures:
- Gently fold the beaten egg whites into the yolk mixture. Be careful not to deflate the whites; use a spatula to combine them with light, sweeping motions.
- Prepare the Pan:
- Heat a non-stick skillet over medium-low heat. Add the butter or oil and let it melt, coating the entire surface of the pan.
- Cook the Omelette:
- Pour the egg mixture into the pan, spreading it out evenly. If using cheese or other fillings, sprinkle them over one half of the omelette.
- Cook without stirring for about 3-4 minutes, or until the bottom is set and the top is still slightly runny.
- Fold and Finish:
- Carefully fold the omelette in half using a spatula. Cook for another 1-2 minutes until the omelette is fully set but still light and fluffy.
- Serve:
- Slide the omelette onto a plate and garnish with fresh herbs if desired. Serve immediately.
Tips:
- For an extra fluffy texture, ensure the egg whites are whipped to stiff peaks.
- Use a non-stick skillet to prevent the omelette from sticking and to make flipping easier.
- Experiment with different fillings and cheeses to suit your taste.
Enjoy your Super Fluffy Soufflé Omelette!
Super Fluffy Soufflé Omelette
Ingredients:
- 4 large eggs
- 2 tablespoons milk or cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shredded cheese (optional)
- 1 tablespoon butter or oil (for cooking)
- Fresh herbs (such as chives, parsley, or dill), chopped (optional)
- Additional fillings such as sautéed mushrooms, spinach, or ham (optional)
Instructions:
- Separate the Eggs:
- Carefully separate the egg yolks from the egg whites into two separate bowls. Make sure no yolk gets into the whites for the best fluffiness.
- Beat the Yolks:
- Add the milk or cream, salt, and pepper to the egg yolks. Whisk until well combined and slightly frothy.
- Whip the Egg Whites:
- Using a clean whisk or electric mixer, beat the egg whites until they form stiff peaks. This may take a few minutes. The egg whites should be able to stand up on their own when the whisk is lifted.
- Fold the Mixtures:
- Gently fold the beaten egg whites into the yolk mixture. Be careful not to deflate the whites; use a spatula to combine them with light, sweeping motions.
- Prepare the Pan:
- Heat a non-stick skillet over medium-low heat. Add the butter or oil and let it melt, coating the entire surface of the pan.
- Cook the Omelette:
- Pour the egg mixture into the pan, spreading it out evenly. If using cheese or other fillings, sprinkle them over one half of the omelette.
- Cook without stirring for about 3-4 minutes, or until the bottom is set and the top is still slightly runny.
- Fold and Finish:
- Carefully fold the omelette in half using a spatula. Cook for another 1-2 minutes until the omelette is fully set but still light and fluffy.
- Serve:
- Slide the omelette onto a plate and garnish with fresh herbs if desired. Serve immediately.
Tips:
- For an extra fluffy texture, ensure the egg whites are whipped to stiff peaks.
- Use a non-stick skillet to prevent the omelette from sticking and to make flipping easier.
- Experiment with different fillings and cheeses to suit your taste.
Enjoy your Super Fluffy Soufflé Omelette!
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