Light and Fluffy Breakfast Omelet
Ingredients:
- 3 large eggs
- 1 tablespoon water or milk
- Salt and pepper, to taste
- 1 tablespoon butter (or olive oil)
- Your choice of fillings: cheese, spinach, mushrooms, tomatoes, ham, etc.
Instructions:
- Whisk the Eggs:
- In a bowl, crack the eggs and add 1 tablespoon of water or milk (this helps make the omelet light and fluffy). Whisk the eggs vigorously until fully combined, and the mixture becomes slightly frothy. Season with a pinch of salt and pepper.
- Preheat the Pan:
- Heat a non-stick skillet over medium-low heat. Add the butter (or oil) and allow it to melt, coating the entire surface of the pan.
- Cook the Eggs:
- Pour the whisked eggs into the pan and let them sit undisturbed for a few seconds. As the edges start to set, gently push the cooked edges toward the center using a spatula, allowing the uncooked eggs to flow to the outer edges. Repeat until the eggs are mostly set but still slightly runny on top.
- Add Fillings:
- Once the eggs are mostly cooked, sprinkle your desired fillings (cheese, veggies, ham, etc.) over one half of the omelet.
- Fold and Finish:
- Carefully fold the omelet in half, covering the fillings. Cook for another 30 seconds to a minute, just until the inside is fully set and the cheese (if used) is melted.
- Serve:
- Slide the omelet onto a plate and serve hot with toast, fresh fruit, or your favorite breakfast sides!
This technique ensures a light and fluffy omelet every time, perfect for a quick and satisfying breakfast. Enjoy!
