Here’s how to make a light and airy soufflé omelette that melts in your mouth!
Ingredients:
3 large eggs
1 tablespoon milk or cream (optional, for extra fluffiness)
1/4 teaspoon salt (adjust to taste)
1/8 teaspoon pepper (optional)
1 tablespoon butter (for cooking)
Instructions:
- Separate the Eggs
Separate the egg whites and yolks into two bowls.
- Prepare the Yolks
Whisk the egg yolks with the milk, salt, and pepper until smooth and creamy.
- Whip the Egg Whites
Using an electric mixer or a whisk, beat the egg whites until stiff peaks form. This step is key for the fluffiness.
- Combine the Mixtures
Gently fold the whipped egg whites into the egg yolk mixture. Use a spatula and fold carefully to avoid deflating the egg whites.
- Cook the Omelette
Heat a non-stick skillet over low heat and melt the butter.
Pour the mixture into the pan and spread it evenly.
Cover the skillet with a lid and let the omelette cook on low heat for 5–7 minutes, or until the bottom is golden and the top is set.
- Fold and Serve
Use a spatula to gently fold the omelette in half. Slide it onto a plate and serve immediately.
Tips:
Cook on low heat to avoid burning the bottom while allowing the omelette to cook through.
Add fillings like cheese, herbs, or sautéed vegetables before folding for extra flavor.
Enjoy your light and fluffy soufflé omelette!