Optional fillings: Spinach, tomatoes, mushrooms, or cheese
Equipment:
A good non-stick skillet
A whisk or an electric mixer
A spatula
Recipe Steps:
Prepare the Eggs:
Separate the egg whites and yolks into two bowls.
Beat the yolks with milk, salt, and pepper until the mixture is smooth.
In another bowl, whisk the egg whites until stiff peaks form – this is crucial for achieving the soufflé effect.
Combine the Mixtures:
Gently fold the yolk mixture into the beaten whites until just combined. Be careful not to deflate the egg whites.
Cook the Omelette:
Heat a non-stick skillet over medium-low heat and lightly grease it with a bit of oil or butter.
Pour the egg mixture into the skillet, spreading it evenly.
If using fillings, add them on top of the egg mixture now.
Cover the skillet with a lid and let the omelette cook for about 3-4 minutes, or until the bottom is golden and the top is just set.
Finishing Touches:
Use a spatula to carefully fold the omelette in half.
Let it cook for another minute to ensure it’s heated through.
Continued on next page
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