Fluffy Omelette Food

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.

FLUFFY CHEESE OMELETTE

Steps:

• Preheat an overhead grill. Separate the eggs into two bowls. Whisk the yolks with the milk, salt, pepper, most of the chives and most of the cheese. With an electric beater, beat the egg whites in a separate bowl until soft peaks form. Melt the butter in a medium non-stick frypan, tipping the pan to coat the sides. Quickly fold the whites into the yolk mixture and pour into the pan. Cook for 1-2 minutes over gentle heat until you can run a spatula around the edges. Scatter remaining cheese on top and place under the grill for 2 minutes or until puffed, lightly browned (watch for burning) and set. Slide onto a warm plate and cut in two. Scatter with extra cheese and remaining chives.

SUPER FLUFFY OMELET RECIPE BY TASTY

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!

FLUFFY OMELET WITH CHEESE SAUCE

Steps:

• Beat egg whites until frothy.
• Add water and salt and beat until stiff, but not dry.
• Beat egg yolks until lemon-colored and very thick.
• Gently fold yolks into the whites.
• Heat butter in a 10" skillet with oven proof handle.
• Pour in the egg mixture, spreading it evenly, but slightly higher around the edges.
• Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set.
• Gently lift up on edge of it with a spatula; it should be golden on the underside.
• Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean.
• Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half.
• With the aid of spatula and spoon, slip omelet onto hot platter.
• Spoon Cheese Sauce on it and serve at once.
• To make cheese sauce:.
• Melt 2 tablespoons butter in saucepan over low heat.
• Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper.
• Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.

FLUFFY OMELETTE

Steps:

• In a mixing bowl take 3 eggs, whisk them well. Till the eggs are frothy.
• Now, will add 2 tablespoons of garlic finely chopped. (7 to 8 pods)
• Then will add 2 to 3 tablespoons of Coriander leaves finely chopped. (optional)
• And now will add ½ teaspoon pepper powder and ½ teaspoon of salt or as needed.
• Then will add ½ teaspoon of butter to it.
• Blend them all well with fork, blender or whisker.
• Heat on a thick based pan add 1 teaspoon of oil and spread it.
• Now will pour and spread the egg mixture on the pan.
• Let it cook on low flame with a lid for 2 to 3minutes.
• Now will add some chili flakes on it to add some the flavor and it'll look colorful.
• Flip turn the egg and let it cook for a while till the egg is cooked thoroughly.
• Now our puffy omelet is ready, tasty, and a simple one to prepare.
• A healthy breakfast and a snack. Yummy and delicious.

FLUFFY SOUFFLE OMELETTE

Steps:

• Separate: Separate the egg whites from the yolks, placing them in separate bowls. Be sure to not get any drops of egg yolk in the egg whites or they won't whip correctly!
• Beat Whites: In a large, clean bowl, beat the egg whites until you get stiff peaks.
• Beat Yolks: In a small bowl, whisk or beat together the yolk and salt until it is pale and creamy looking, about 30 seconds.
• Fold: With a rubber spatula, gently fold the egg yolks into the egg whites. Add half of the cheese and fold to combine.
• Cook: Melt the butter in a large saute pan over medium/low heat. Add the egg mixture, using your spatula to spread it out into an even circle. Cover and cook until the bottom is golden and the top is just barely set, about 3 to 5 minutes. Sprinkle on remaining cheese, allowing it to melt.
• Fold: Fold omelette in half (to do this without breaking the omelette, I like to slide the omelette halfway off the pan and onto a plate, then fold the remaining half over itself).
• Serve: Season with salt and pepper, as needed. Serve immediately.

FLUFFY MUSHROOM OMELETTE RECIPE

Steps:

• Set the grill to hot. Melt half the butter with 1tsp of the oil in a large frying pan and add the mushrooms, stalks down. Cook over a medium heat for about 5 mins, then turn them over and cook for another 3-5 mins.
• Meanwhile, whisk egg whites in a large bowl until stiff. Beat the egg yolks with 2tbsp of warm water until thick; fold them into the whites with seasoning.
• Heat half the rest of the butter and 1 tsp oil in a small omelette pan (with heatproof handle). Spoon in half the egg mixture and cook for a couple of minutes until just beginning to brown underneath.
• Pop the pan under the grill and let the mixture rise.
• Spoon 2tbsp of cream cheese on top, add half the mushrooms and sprinkle with parsley leaves. Fold in half as you turn it out on to warm plate.
• Wipe the pan clean and make a second omelette, as above. Serve with toast, if you like.

FLUFFY OMELETTE

Steps:

• Preheat oven to 350 degrees.
• Separate egg yolks and whites.
• Beat the yolks until they are thick and light colored.
• Add flour to the egg yolks. Mix in the flour well into the egg yolks.
• Add salt and water to the egg whites.
• Beat egg whites until they have stiff peaks.
• Gently fold the beaten egg yolks into the egg whites.
• Add two tablespoons of butter to an 8-inch oven-proof skillet over medium heat.
• After the butter has melted, spread the egg mixture in the skillet.
• Cook for 1 minute
• Place the skillet in the oven.
• Bake at 350 degrees for 10 to 12 minutes or until the omelette has set.
• Serve immediately.

FLUFFY BAKED OMELET

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a well seasoned iron skillet, and place it in the oven while the oven is preheating, and you are preparing the omelet.
• Separate the egg whites from the yolks.
• Beat the egg whites until stiff but not dry.
• Beat the egg yolks well, slowly add the flour and stir until smoothly blended.
• Add the milk and mix well.
• Lightly fold in the stiffly beaten egg whites.
• Remove the skillet from the oven and pour the omelet into it.
• Bake for 10 minutes or until the omelet is set in the center and lightly browned.
• When the omelet is done, remove from the oven and loosen the sides with a spatula.
• Place a platter close to the skillet, and with a spatula loosen the bottom of the omelet and slide it out onto the platter.
• Pour the melted butter over the omelet, and sprinkle with salt and pepper.
• **Note:If desired, you can place the asparagus spears in a wheel pattern on top of the omelet before placing it in the oven and/or sprinkle the grated cheese over the top.

FLUFFY OMELET

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.