Fluffy Omelette
Gently set omelette with cheese and herbs, pale yellow on the outside and still creamy on the inside.
- Preparation
- 5 min
- Cook/bake time
- 6 min
- Total
- 11 min
- Difficulty
- Medium
- Calories
Gently set omelette with cheese and herbs, pale yellow on the outside and still creamy on the inside. A good omelette is cooked over low heat and must not get any brown spots, because browning here always means that it was too hot. Three eggs, one pan, five minutes.
Step-by-step instructions
- 1
Whisk the eggs
Whisk the room temperature eggs with the milk, salt and white pepper for about thirty seconds with a fork until the egg white and yolk are completely combined and the mixture is evenly yellow. Do not beat in too much air, an omelette should be creamy and not rise frothily like a soufflé.
- 2
Temper the pan
Melt the butter in a 20 cm non-stick pan over medium to low heat until it just foams. It must not brown under any circumstances. Swirl the pan so that the bottom and the lower edge are completely coated.
- 3
Let the eggs set
Pour in the egg mixture and wait ten seconds. Then repeatedly pull the setting edges to the center with a rubber spatula and tilt the pan so that liquid mixture runs into the empty space. Repeat this for about one minute until everything is set at the bottom and still shiny and moist on top.
- 4
Fill
Sprinkle the grated Gruyère and the herbs on one half of the omelette. Remove the pan from the heat and let the residual heat work for thirty seconds, during this time the cheese melts and the surface cooks just enough so that it is no longer liquid but still creamy.
- 5
Fold and serve
Fold the empty half over the filled one with the spatula and let the omelette slide onto a preheated plate. Sprinkle it with a little salt and a few herbs. Serve immediately, because an omelette continues to cook on the plate and loses its creaminess within a minute.
