Content

• Method 2 of 3: Toast the omelet
• Method 3 of 3: Various options
• Tips
• What do you need

1 Divide the yolks and whites of three eggs into two bowls. Crack the egg gently and place the white in one and the yolk in another. Divide the other two eggs in the same way so that the whites and yolks are in separate bowls.

• Make sure the protein bowl is clean and free of grease as you will be whipping it. The whites are best whisked in a perfectly clean bowl.

2 Add salt and pepper to the yolks and beat with a fork. Place a generous pinch of salt and pepper in a bowl of yolks and stir. It only takes a few seconds for this.

• Set the bowl of yolks aside while you beat the whites.

3 Beat the egg whites until tight. Use a stand mixer or a hand mixer with a clean beater attachment to beat the egg whites at high speed. Beat the whites until thick and shiny.

• If you don't have a stand or hand mixer, use a clean whisk.

Advice: If you're trying to beat the egg whites and are struggling, you may be using a dirty bowl or mixer attachment. Try breaking three other eggs and beating their whites in a completely clean bowl using a clean bait.

4 Combine the egg yolks with the whipped whites. Spoon half of the salt and pepper yolks into the bowl of egg whites. Take a spatula and carefully cover the yolks with whites. After that, add the remaining yolks and mix everything so that you get a mass of uniform color.

• Turn the whites gently to keep air out of them. As a result, the omelet will turn out to be lush.

Method 2 of 3: Toast the omelet

1. 1 Melt 1 tablespoon (15 grams) of butter in a nonstick skillet. Turn on medium heat, place unsalted butter in a skillet and wait for it to melt.Hold the pan by the handle and rotate it slowly so that the oil covers the bottom.
   • If you don't want to use butter, you can use olive oil, coconut oil, or ghee instead.
   • Use a frying pan with a diameter of about 25 centimeters to make the omelet.
2. 2 Pour the egg mixture into the skillet. Using a spoon, gently transfer the eggs to the pan and spread the back of the spoon or spatula evenly over the bottom. The eggs will start to fry immediately in a hot skillet.

   Option: If you prefer to bake a fluffy omelet in the oven, place an ovenproof skillet about 7-8 centimeters below the top heater. Bake the omelet for 2-4 minutes, then turn it over and serve.

   
   
3. 3 Cover the skillet and sauté the omelet for 4 minutes. Reduce heat to medium to low and sauté the omelet for 4 minutes without moving or turning it over. If the omelet seems to be cooking too quickly on top, turn the heat even lower.
   • When frying an omelet, cover the pan with a lid. If this is not done, the omelet on top may not turn out so fluffy or remain liquid, while the bottom will have time to fry.
4. 4 Sprinkle the cheese over the omelet and cook for another 1 minute. Sprinkle 1/2 cup (55 grams) of grated Gruyere or Cheddar cheese on top for a spicy flavor. Then put the lid back on the pan and cook the omelet for another minute to melt the cheese and cook the eggs.
   • If you don't want to add cheese, just sauté the omelet for one more minute.
5. 5 Transfer the omelet to a plate and fold in half. Turn off the heat and carefully transfer the omelet to a plate. If the omelet has stuck to the pan, pry it open with a spatula. Then use a spatula to fold over one side of the omelet and fold it in half. Sprinkle the omelet with finely chopped green onions and serve until hot and fluffy.
   • Leftover omelet can be placed in a tight-fitting container and stored in the refrigerator for up to 4 days. Keep in mind - the longer the omelet is stored, the less fluffy it can become.

Method 3 of 3: Various options

1. 1 Substitute your favorite cheese for Gruyere or Cheddar. The omelet is easy to customize, so use your favorite cheese if desired. For example, you can add 1/2 cup (55 grams) of one of the following cheeses to a lush omelette:
   • emmental;
   • Swiss cheese;
   • goat cheese;
   • Monterey Jack;
   • feta;
   • smoked gouda.
2. 2 Place a spoonful of sour cream or yogurt in the egg yolks for a rich flavor. For a savory, creamy flavor, add 1 tablespoon (12 grams) of sour cream, plain yogurt, or Greek yogurt to the omelet. Mix the sour cream or yogurt with the yolks before adding them to the whites.
   • If you're looking for calories, you can add sour cream or low-fat yogurt to your omelet.
3. 3 Add herbs to the yolks for extra flavor. To add a fresh flavor to the omelette, stir in 2 tablespoons (7.5 grams) of fresh chopped herbs into the yolks before adding them to the whites. Try basil, parsley, chives, marjoram, or a combination.
   • Instead of fresh herbs, you can add 1 tablespoon of dried herbs to the omelet.

   Advice: If you don't want to chop up the fresh herbs, you can sprinkle the omelet with a little dry mix.

   
   
4. 4 Place vegetables or meat on top of the omelet before rolling. You can add cooked and chopped vegetables, meats, mushrooms, ham or peppers, but it's best to do this right before folding the omelette in half. Lush omelet can quickly settle under the weight of additives. Try adding one of the following ingredients before serving the omelet:
   • boiled bacon;
   • smoked salmon or trout;
   • slices of avocado;
   • fresh spinach;
   • fried onions.

Tips

• Some recipes recommend adding baking soda to the omelet to make it more fluffy. Unfortunately, as a result of a chemical reaction, it can acquire a slight metallic taste.

What do you need

• Frying pan with a diameter of about 25 centimeters
• Mixing bowls
• Fork
• Whisk or mixer
• Scapula
• Serving plate