LIGHT AND FLUFFY OMELETS
Steps:
- Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
- Serve immediately.
SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- 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 omelette 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 omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
KITTENCAL'S SALAMI CHEESE OMELETTE
This has been a tradition on weekend mornings at my house for years! This makes enough to feed two hungry men or even three people, the ingredients can be decreased and adjusted to suit taste, I really don't even measure when I make this omelette so the ingredients below are only estimated. I usually purchase the unsliced whole salami chubs for this it is easier to cut into pieces, and also try to purchase the all beef, the taste is much better. If you are planning to make this omelette on a regular basis as I do (and you will, it is so good!) a short cut, is to purchase a whole salami, cut into small pieces and then freeze, it will be handy in your freezer when you want it. If you have any leftovers (which you probably won't lol!) the cold omelette mixture makes a fabulous sandwich. Regular white onions just don't work for this omelette use only green!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the eggs with baking powder, half and half together well with the salt and pepper; set aside.
- In a medium frypan melt about 2 tablespoons butter (can use more or less butter) and brown the salami pieces.
- Add in the green onions to the salami, and fry until soft (about 2 minutes).
- Pour in the egg/cream mixture.
- Then sprinkle with grated cheese.
- Adjust with more salt and pepper if desired.
- Cover frypan and cook until eggs are soft and fluffy, turning egg mixture occasionally with a spatula.
- *NOTE* don't overcook the eggs, you want them soft and fluffy.
- Delicious!
Nutrition Facts : Calories 380.9, Fat 27.8, SaturatedFat 12.8, Cholesterol 675.4, Sodium 407.1, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 27.2
FLUFFY OMELET
Baked in a skillet, this light-as-air omelet has a soufflé-like texture thanks to beaten egg whites.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix tapioca, salt, pepper and milk in saucepan. Let stand 5 minutes. Cook on medium heat until mixture comes to boil, stirring constantly. Add butter; stir until melted. Remove from heat; cool slightly.
- Meanwhile, beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on high speed until thick and lemon colored. Gradually add the tapioca mixture, beating on medium speed until well blended. Gently stir in egg whites.
- Heat greased 10-inch ovenproof skillet on low heat. Add egg white mixture; cook 3 minutes. Place in oven.
- Bake 15 minutes or until knife inserted in center comes out clean. Make cut in center of omelet, being careful to not cut all the way through to bottom of pan. Carefully fold omelet in half; turn out onto serving platter. Cut in half to serve.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 445 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g
KITTENCAL'S FLUFFY OMELET
Of course you can double this and make it in a large skillet! You can use any favorite cheese you desire, cheddar is good also, I prefer Monterey Jack for omelets! The trick to a fluffy omelet is the baking powder, so do not omit and don't overcook the eggs! --- also see my recipe#251220
Provided by Kittencalrecipezazz
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl whisk together eggs, baking powder, cream, green onions, salt and pepper until frothy.
- Heat an 8-inch skillet over medium heat until your hands feel warm when held about 2-inches above the surface; add in butter and swirl to coat the bottom of the pan evenly.
- Pour the whisked eggs into the skillet; let set slightly.
- Using a heat-proof spatula, push eggs from edge towards the center; tilt pan to let egg fill the spaces.
- Repeat until omelet if JUST set (about 1-2 minutes).
- Sprinkle the grated cheese down the center of the omelet.
- Using the same spatula, gently fold the omelet over the cheese.
- Tilt skillet and slide the filled omelet onto a serving plate (don't worry if you tear the eggs slightly!).
Nutrition Facts : Calories 313.6, Fat 28.5, SaturatedFat 15.8, Cholesterol 342.6, Sodium 312, Carbohydrate 1.1, Sugar 0.4, Protein 13.3
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