A cold harsh winter day calls for a good start with a special breakfast. The holidays make a splurge even more justified.
Make a soufflé in a frying pan. A fluffy omelette is a skillet-cooked soufflé. All it takes is a good frying pan and a little technique.
A fluffy omelette really does take ordinary eggs to new heights. The ingredients are ordinary and the results extraordinary. This low-cost egg dish is sure to impress.
Timing is everything when it comes to fluffy omelettes. Ensure success with a few precautions, including:
- Let the eggs get to room temperature before trying to separate them.
- Use a quality, non-stick frying pan with a good smooth as satin finish.
- Allow extra time to cook the eggs slowly over low heat.
Have the table set and everything ready. Make the toast while the eggs are cooking.
Like a soufflé, a fluffy omelette will fall as it cools. Serve hot off the frying pan and dig in fast.
Real Light Breakfast
For a light breakfast, use fresh spinach and a sprinkling of grated cheese. Asparagus also makes a great filler when it is in season in the spring.
Fluffy Cheese Omelette
Ingredients:6 eggs, room temperature ¼ teaspoon salt ¼ teaspoon black pepper Dash of nutmeg, freshly ground 3 tablespoons butter ½ cup grated Gouda cheese 6 asparagus spears, precooked (optional) Fresh spinach
Carefully separate each egg. Put each of the egg whites onto a small saucer. Empty the saucer with the egg white out into a large, perfectly clean bowl (no grease residue) before doing the next egg. Place the egg yolks together in a small bowl. To whip up properly, the egg whites must be kept free of any egg yolk or grease.
Over very low heat melt half the butter in non-stick frying pan.
Using a hand held mixer beat the egg whites until light and fluffy. Gently fold in yolks.
Pour half of egg mixture into frying pan. Cook on medium-low heat for about 5 minutes or until the edges turn brown. Carefully, flip over omelette. Sprinkle with salt, pepper and nutmeg.
Top with half of cheese. Add few tablespoons of finely chopped fresh spinach or cooked asparagus spears if you like. Fold in half. Cook each half side for about 5 minutes or until edges are getting brown.
Serve immediately with toast.