Fluffy Omelette
Fluffy, airy omelette that is not very greasy yet simple and quick to make. It takes less than 10 minutes from start to finish and is perfect as a side dish. It goes very well with any curry or sauce meat dishes.
The key to making this dish is to add oil when whisking the eggs, with the seasonings and chopped vegetables. The other trick is to use a well-greased, non-stick pan. This prevents the Fluffy Omelette from getting stuck, which, in turn, helps in flipping it to the other side.
This recipe serves 4 to 5 adults.
Ingredients
Chicken eggs – the fresher, the better. I used A-grade (65g to 69.9g) eggs for this recipe.
Pepper, to taste.
Salt, to taste.
Cooking oil, which was added twice. The first time into the egg mixture. This reduces the oiliness of the omelette, making it less greasy than if the cooking oil were not added at all. The second amount was used to cook the omelette in the non-stick pan.
Spring onions, to include them into the omelette as visual interest, and as a garnishing.
Red chilli, or Cayenne peppers, to make the Fluffy Omelette colourful, as well as for garnishing. I used the non-spicy type so all the members of the family can enjoy it. If you would prefer something spicy, serve with some chopped red and green bird’s eye chillies, fish sauce and lime juice.
Steps
Here are the brief steps to make our Fluffy Omelette:
- Crack the eggs in a mixing bowl.
- Add seasonings and mix well.
- Add oil and chopped vegetables.
- Heat up the oil in a non-stick pan.
- Add omelette mix.
- Stir lightly to fluff it.
- Flip to the other side.
- Set onto a plate and garnish.
Tips
- Adding some cooking oil to the whisked egg mixture helps reduce the greasiness of the omelette when frying later.
- When stirring the omelette to fluff it up, gently push the sides of the omelette to the centre to create little streaks. Repeat until the omelette is full of steaks, while still being very runny (see video).
- When flipping, if the omelette breaks, do not worry. Flip the other part and quickly join them back. The still runny egg mixture should mix and solidify, making it whole again at the bottom.
- I flipped my omelette before serving as the top side had the obvious cracked part. Flipping it is optional.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
This Fluffy Omelette is best enjoyed immediately after cooking, however, it can be kept in the fridge for not more than 2 days in a clean, air-tight container. Be sure to heat it up in a non-stick pan before consuming.
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Fluffy Omelette
Equipment
- Hand Whisk
- Mixing Bowl
- Non-Stick Frying Pan
- Silicone Spatula
Ingredients
- 5 eggs, medium-sized
- 1/4 tsp pepper
- 1/4 tsp salt
- 15 ml cooking oil, add in the egg mixture
- 2 tbsp spring onions, chopped, a little extra for garnishing
- 2 tbsp red chilli, chopped, a little extra for garnishing, not spicy
- 20 ml cooking oil
Instructions
- Crack the eggs into a mixing bowl.
- Add pepper and salt to the eggs. Whisk to mix well.
- Add 15 ml of cooking oil into the eggs, followed by chopped spring onions and red chilli. Whisk again until well-combined.
- Add cooking oil to a non-stick pan, and heat it up over medium heat.
- Add the whisked egg mixture. Immediately stir the egg gently to create a fluffy texture. When it is about 40% to 50% cooked, stop stirring and gently push the egg residue on the sides of the pan to the edges. Let it cook for about 1-1.5 minutes, for the edges to solidify and the bottom to turn brown.
- When the omelette has expanded a little, and the bottom is slightly browned, use 2 spatulas and carefully and firmly flip the egg.
- Let it cook for another minute, or until slightly browned on the bottom too.
- Switch off the heat and gently transfer to the serving plate. Alternatively, transfer to another plate, and place the serving plate on top of it. Then, flip the omelette.
- Just before serving, sprinkle some chopped spring onions and red chilli as garnishing. Serve.
Video
Notes
- Adding some cooking oil to the whisked egg mixture helps reduce the greasiness of the omelette when frying later.
- When stirring the omelette to fluff it up, gently push the sides of the omelette to the centre to create little streaks. Repeat until the omelette is full of steaks, while still being very runny (see video).
- When flipping, if the omelette breaks, do not worry. Flip the other part and quickly join them back. The still runny egg mixture should mix and solidify, making it whole again at the bottom.
- I flipped my omelette before serving as the top side had the obvious cracked part. Flipping it is optional.
- Make sure to watch the full video to see how I made it exactly!