Perfect airy breakfast eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large eggs or egg whites
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1 to 2 tablespoons of cooking oil
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A pinch of salt
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3 tablespoons of unsalted butter
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Grated cheese (Gruyere or cheddar)
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Chopped green onions (optional)
# Instructions:
01 -
Gather all ingredients. If using whole eggs, crack them into a bowl. Grate the cheese and chop the green onions if using.
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Whisk the eggs or egg whites vigorously until they become frothy. Add a pinch of salt while beating.
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Heat a non-stick skillet over medium heat. Add the cooking oil and ensure it coats the entire surface of the pan.
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Pour the beaten eggs into the hot pan. As the edges start to set, use a spatula to gently pull the cooked edges toward the center, allowing uncooked egg to flow to the edges.
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When the omelet is mostly set but still slightly wet on top, add the grated cheese and chopped green onions (if using) to one half of the omelet.
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Add the butter in small pieces around the edges of the pan. This will melt and help create a golden exterior. Fold the omelet in half over the fillings and cook for another minute.
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Slide the omelet onto a plate and serve immediately while it's still hot and fluffy.
# Notes:
01 -
For extra fluffiness, you can separate the eggs and beat the whites separately until stiff peaks form, then fold in the yolks.
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The key to a fluffy omelet is to not overcook it - the center should be just set but still moist.
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This recipe works well with a variety of fillings like mushrooms, diced ham, or spinach.