I debated for a long time whether or not I would share this recipe because, well, omelettes aren’t terribly interesting. Eggs, cheese, blah blah. But after I made some variation of this fluffy omelette recipe 4 times in one week I felt the need to share this with the world. I told my friends about it, posted it on Instagram. Made a few videos on Snapchat about it. I mean, this omelette is pretty epic.
I wasn’t even sure I wanted to call this a recipe, instead I like to think of it more as a how-to. As in how to make the most kick ass, incredibly light, airy, fluffy omelette you’ve ever had in your whole entire life. An omelette so fluffy that you can HEAR the air when you cut into it. An omelette so fluffy it’s close to impossible to fold.
But somehow, we do manage to fold it and it’s so.good.
This fluffy omelette is definitely something you could make when you want to impress someone. Ya know, when you wake up in the morning *wink*.
This recipe would go under the category of what I would call “bae food” or food that you make for your significant other because you want them to know just how bomb you truly are. This is what you make them when you want them to be impressed at your culinary mastery. When you want their eyes to roll in the back of their head and think to themselves: “Yes, I chose the right one”.
How to make a fluffy omelette
This recipe is meant to serve one really hungry person but it could probably be cut in half and served with a side of bacon or some toast. Add a few more eggs and you could turn this into an open faced omelette bake or egg casserole.
I’ve made these insanely fluffy omelettes with just cheese and they’re amazing, like a soufflé. Like any omelette, you can stuff these with anything your little heart desires. Today I chose baby portobello mushrooms and some spinach.
In my own very personal opinion you can never have too much cheese so I went with about 1/2 cup of three cheeses: sharp Cheddar, white Cheddar, and Monterrey. I looked for some Fontina at the store but they didn’t have any. Dabbled a little pesto on it. NBD.
*sigh* Basically, just…. Try this once.
Need to cook for more than one person? Consider these Keto Egg Muffin Cups for more servings.Print
The most insanely fluffy omelette you will ever eat.
- 3 eggs
- 1/8 tsp cream of tartar, optional
- 1/2 tbs unsalted butter
- 1/4-1/2 cup shredded cheese
- your desired fillings, I like sautéed vegetables and sausage
If you don’t feel comfortable folding in the egg whites I suggest adding the cream of tartar. This will help keep the egg whites from falling.
When making a small amount of eggs I found it best to whip the egg whites in a small, high bowl. Otherwise I just wasn’t able to get them as stiff as they needed to be.
Keywords: eggs, low carb, keto, gluten free