Pulled Pork Omelette Recipe Super Fluffy Food

PULLED PORK OMELETTE (GF)

Steps:

• In a small skillet over medium heat, add the oil and onions and sauté for about 5 minutes. Add in the red bell pepper and continue to sauté for another 8-10 minutes, until the onions are golden brown and the red bell peppers are soft. Add in the pulled pork and sauté for another minute or so, until the pulled pork is heated through. Remove from heat and set aside.
• In a small bowl, beat together the eggs and milk.
• Heat a 10-inch skillet on medium-high heat. Add in the oil, swirl it around the pan, and let it heat up. When the oil is hot, gently pour in the eggs. Cook, without disturbing the egg, for about 3-5 minutes, until the top of the egg looks like it is almost set. Using a spatula carefully flip the egg "pancake" over. The trick to flipping it without the egg "pancake" breaking is to use a large spatula, make sure none of the egg is sticking to the pan, get right under the egg, and flip it in one smooth motion.
• Cook the egg "pancake" for 30 seconds to 1 minute, until it is cooked through. Remove the pan from the heat and gently slide the egg "pancake" onto a plate. Top with the pulled pork filling. If desired, fold the omelette before serving.

PULLED PORK OMELETTE RECIPE (SUPER FLUFFY)

Steps:

• Crack each of the eggs and separate the whites and the yolks into two different bowls.
• Season them up with a tad of salt and pepper and then whisk the egg yolks until smooth. Set them over to the side.
• Pull out that whisk and start on the egg whites. Whisk using a handheld mixer until it bubbles then add 1 tsp of sugar. Now, whisk until it tripled in size and developed glossy, medium peaks.
• Once those medium peaks have developed, fold in your light egg whites into the yolks.
• Take a wide and very flexible spatula and cut straight down the center of your ingredients, ensuring that it goes all the way to the bottom of the bowl.
• Scrape on the bottom of your mixing bowl, pulling towards you. Then, pull up along the side and scoop that part of the mixture up over the rest of the mixture. That is folding, in its simplest terms.
• Rotate the bowl at a quarter of a turn. Repeat the process. Once the mixture has incorporated and has no streaks, the process is all done. Resist all temptation to stir up again. Pause and provide yourself a little pat on the back for successfully folding in the kitchen.
• Heat the oil over low heat (do this while you're whisking the egg whites). Swirl the oil to coat the sides of the non-stick 8 inches pan.
• If using oil, wait until it completely coats the pan and becomes shiny. If using butter, wait until it starts foaming.
• Once the oil/butter is heated, pour the egg mixture immediately and cook to the lowest heat setting. Spread the surface to even out the eggs. Note: Whipped eggs can deflate easily, so you need to cook them asap.
• Cover with a lid, and cook for about 4 minutes until the top of the omelet has set. No poking.
• Once the omelet is set, slowly lift one side of the omelet and drop a knob of butter underneath (this is optional).
• Arrange the pulled pork on top + the toppings (remember, too much of the toppings will make the egg base rips).
• Gently, fold it in half, move it back a bit to make some space. Flip it to the sides to help lock the runny fillings in. And you're done!
• Serve the eggs and garnish with your favorite toppings.

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.

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!

PUFFY OMELET

Steps:

• Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
• Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
• Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
• Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

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.