I’ve been making a ton of egg recipes lately. Most likely because I have had a few dozen eggs to use up before they were expired. My friend Betty, (AKA Stems and Forks) was kind enough to bring me some amazing organic eggs while I was recovering from surgery last month.
They were so beautiful, I literally couldn’t help but take my standard 300 photos of one thing. Yes, I know, I get carried away sometimes and my husband thinks I’m totally insane but I just can’t help myself.
I always say, it’s better to have more than less to choose from so here goes…..
I should probably have just called this post – EGGS – LOTS OF EGGS.
But look. Are they not stunning? COME ON.
Suffice to say, I have turned these beautiful eggies into some very yummy recipes. This one in particular is one of my faves. There are so many factors that comprise “THE PERFECT OMELETTE”.
When I set out to make this for my lunch, it was my goal to:
- Have the omelette actually slide out of the pan without it breaking into pieces
- Create an omelette that was reminiscent of a cloud
- Fill it with a combination of ooey, gooey goodness (plus some healthy veggies)
I truly believe I have conquered the FLUFFY factor for these eggs and it’s very simple to do.
In fact, my mom taught me to do this when I was just a kid. Always separate your yolks and whites + beat the crap out of both so they become as light as air.
As well, always fold gently to make sure you don’t dissipate the air out of the eggs. Once you get the hang of this, you’re good to go on the fluffy trail to happiness.
I guess you could now call me an omelette fluffer? (AND NOT IN A DIRTY WAY)
Ready to do this? Let’s whip it, whip it real good.
- 3 large organic eggs, whites and yolks separated
- ¼ cup fresh broccoli, finely chopped
- 1 tablespoon minced red onion
- 2 - 3 tablespoons crumbled feta cheese
- ¼ cup shredded white cheddar cheese
- Fresh dill and chives for garnish
- Whip egg whites until soft peaks form. Whip yolks until light and creamy. Slowly fold yolks into whites until just combined.
- •Heat 1 tablespoon salted butter in a non-stick frying pan over medium heat.
- When the butter gets bubbly swirl it around in the pan and pour egg mixture into pan, swirl it around to distribute evenly.
- Cook until you can lift the omelette and check if it's golden brown on the bottom and mostly cooked on top.
- Add veggies, both cheeses and fold omelette. DO NOT FLIP IT OVER.
- Cover the frying pan with a lid and lower heat until eggs have fully set. Garnish and enjoy!