Fluffy Omelette
This Omelette is thick, fluffy and very airy. With a light texture that is well-seasoned, it's quick and easy - perfect for a fast side dish for the family dinner.
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.
Notes
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!
Nutrition
Calories: 137kcalCarbohydrates: 1gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 212mgSodium: 117mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 180IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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