Eggy🍳

Omelette recipe:

• Eggs – we use large eggs, right out of the refrigerator
• Salt – just a pinch is plenty. We use fine sea salt which dissolves quickly. 
• Butter – you want to keep a well-buttered skillet for each omelette. Butter adds flavor and keeps the omelette from sticking. 
• Cheese – we love shredded mozzarella cheese (low moisture, part-skim), but you can use cheddar or your favorite cheese.
• Florentine Omelette – Sauteed mushrooms with chopped baby spinach leaves.
• Bacon and Cheese – Crispy air fryer bacon and melted cheese are a perfect match and so satisfying. 
• Veggie Omelette -Try diced and sauteed bell pepper and onions, seasoned with a little salt and pepper. 
• Garnishes – add a little freshness with chopped chives or parsley, halved cherry tomatoes, and diced avocado with a sprinkling of salt and black pepper.

• Tips for Fluffy Omelettes

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  • Prep fillings ahead – since omelettes take just a few minutes to cook, make sure all of your filings and toppings are prepped before you turn on the stove. 
  • Foamy eggs – beat the eggs and salt with a fork until the eggs are foamy. The bubbles will give your egg more rise and become puffy as it cooks. My kids also love to use this hand-cranked egg beater for the fluffiest omelettes. 
  • Avoid pepper – since the black pepper doesn’t dissolve into the egg, it will pool at the bottom and give your omelet an ugly appearance. Save the pepper for sprinkling over the finished omelette if desired. 
  • Non-stick pan makes it easier to flip your (I love my 8-inch Hexclad panbecause it’s not Teflon). You don’t need a fancy omelette pan. 
  • Reduce the heat – Once the eggs are in the pan, reduce the heat to low to give your eggs a chance to cook through without browning. 
  • Be patient – it’s tempting to crank up the heat for the omelette to cook faster but doing so will brown and ruin the eggs.