Light and Fluffy Omelets

Total Time:
8 min
5 min
3 min

1 serving

  • 3 large eggs
  • 2 tablespoons heavy cream
  • 1/8 teaspoon salt
  • Pinch ground white pepper
  • 1 tablespoon unsalted butter, melted
  • *3 tablespoons grated cheese, such as cheddar or Swiss (optional)
  • 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.

  • *If you want a cheesy omelet, sprinkle grated cheese over top of the omelet just before folding in 1/2.

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4.7 3
Best omelette ever.  Perfect! item not reviewed by moderator and published
It is perfect ! item not reviewed by moderator and published
The heavy cream really does the trick. I used Heavy Whipping Cream. Using 5 eggs I blended 3 tbs of cream along with peper, salt, garlic powder, and Goya Adobo seasoning. Once the egg was almost cooked, I added chopped green onion. Before serving I used Mexican Style Cheese (Four Cheeses), finally topped with roasted chili. My husband loved it. I love to kick things up. item not reviewed by moderator and published

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Cheese Omelet With Roasted Tomatoes and Onions

Recipe courtesy of Food Network Kitchen