Mom Florences 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.

MOM FLORENCE'S FLUFFY OMELETTE

Steps:

• Saute the onion and bell pepper in 1 tablespoon butter until translucent.
• Add to egg yolks with the ham and 1/4 cup cheese.
• Keep pan on burner; add more butter.
• Fold in the egg whites gently.
• Pour into hot pan.
• Top with 1/4 cup cheese.
• Cover; turn down heat really low and cook until set.
• May need to flip over or cook a minute in microwave.

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.

MY SUPER EASY MICROWAVE OMELETTE

Steps:

• Cut mushroom into chunks and fry until tender. Alternately use canned mushrooms.
• Rinse microwave safe bowl with cold water.
• Combine egg, milk, chili powder, salt, and pepper. Beat with fork until frothy.
• Sprinkle with mushrooms.
• Cover with microwave safe plate or plastic wrap.
• Cook 30-60 seconds on High in microwave until omelet starts to rise and look fluffy.
• Put some tomato puree or your favorite pasta sauce on top and sprinkle with fresh parsley to serve.

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 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.

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 ITALIAN OMELET

Steps:

• Mix all ingredients together and beat well.
• Heat skillet and spray with cooking spray.
• Pour egg mixture into pan and cook until almost set; fold omelet in half and cook about 30 seconds longer.