Light & Fluffy Omelet
Ingredients:
3 large eggs
1 tablespoon milk or water
Salt & black pepper, to taste
1 tablespoon butter (or oil)
Optional fillings:
Shredded cheese
Chopped herbs (parsley, chives)
Diced vegetables (bell peppers, mushrooms, onions)
Cooked ham or chicken
Instructions:
Separate the eggs (key step!)
Separate egg whites and yolks into two bowls.
Whip the egg whites
Beat the egg whites until soft peaks form (light and foamy).
Mix yolks
Whisk egg yolks with milk, salt, and pepper until smooth.
Combine gently
Fold the whipped egg whites into the yolk mixture gently to keep the air.
Heat the pan
Melt butter in a nonstick skillet over medium-low heat.
Cook slowly
Pour in the egg mixture and spread evenly. Cook gently for 3–4 minutes until the bottom sets but the top is still slightly soft.
Add fillings (optional)
Sprinkle cheese or other fillings on one half.
Fold & finish
Carefully fold the omelet in half and cook another 1–2 minutes until done.
Serve immediately
Slide onto a plate and enjoy warm.
Tips:
Low heat = softer, fluffier texture.
Don’t overcook—remove while slightly soft inside.
Water instead of milk can make it even lighter.