Fluffy omeletteLight as a feather, with a texture like soft clouds, an omelette that is perfect for breakfast brunch or supper Ingredients:
2 large free range eggs, separated
2tbsp milk
2 spring onions, finely chopped
20g butter
freshly ground salt and black peppercorns
Method:
Place the egg yolks, milk and spring onions into the mixing bowl. Attach the wire whisk to the mixer. Turn to speed 6 and whisk for 30 seconds. Set bowl aside (If you do not have a separate bowl, remove the mixture from the bowl and set aside. Wipe out the bowl with paper towel).
In a separate bowl, whisk the egg whites on speed 4 to soft peaks (do not over mix).
Heat a non stick heavy based frying pan over a medium heat, add the butter, swirling to coat the base.
Working quickly add the whisked yolk mixture into the soft egg white peaks and turn to speed 1. Mix until combined but do not over mix.
Pour the omelette filling into the hot pan. Cook for 2 minutes or until firm and golden underneath and just firm on top. Gently run a spatula under one side of the omelette and fold over. Remove from the pan, season to taste and serve immediately.
Tips:
3 litre KitchenAid bowls are available from stockists. Using two bowls makes cooking so much easier.
With this style of omelette it is easier to work with a smaller quantity of mixture. However, if desired a larger omelette can be made or use 2 frying pans at once!!!
If the egg mixture separates – simply return it to the standmixer and gently whisk to combine again.
Grated cheese or freshly chopped herbs can be added to the egg mixture.
Makes 1 large omelette Click here for Print Friendly Version Back to the recipe list...
Please note: vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons |
