A light, airy omelette cooked to golden perfection on the stovetop. Soft inside, slightly crisp outside, and customizable with your favorite fillings. Perfect for breakfast, brunch, or a quick protein-packed meal.
Explanation
This omelette is made by whisking eggs until frothy, then cooking them gently in a buttered skillet. The key to fluffiness is incorporating air into the eggs and cooking over medium-low heat to avoid browning too quickly. You can keep it simple or add cheese, herbs, and vegetables for extra flavor. The result is a golden, cloud-like omelette that melts in your mouth.
Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1–2
Ingredients
- 3 large eggs
- 2 tablespoons milk (or cream, for extra richness)
- 1 tablespoon butter
- Salt and black pepper (to taste)
- Optional fillings: shredded cheese, chopped herbs, diced vegetables, or cooked meats
Products for Using in Recipe
- Use farm-fresh eggs for the best flavor and texture.
- Whole milk or cream makes the omelette extra soft and rich.
- Non-stick skillet ensures easy flipping and prevents sticking.
- Silicone spatula helps fold the omelette gently without tearing.
Instructions
- Crack eggs into a bowl, add milk, salt, and pepper. Whisk vigorously until frothy.
- Heat butter in a non-stick skillet over medium-low heat until melted and slightly bubbling.
- Pour in the egg mixture, tilting the pan to spread evenly.
- Cook gently, lifting edges with a spatula and letting uncooked egg flow underneath.
- When mostly set but still slightly soft on top, add fillings if desired.
- Fold omelette in half and cook for another 30 seconds until golden.
- Slide onto a plate and serve immediately.