Fluffy omelette

Fluffy omelette

By
From
The Margaret Fulton Cookbook
Serves
1-2
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 eggs, separated
salt and freshly ground pepper
2 teaspoons plain flour
1/2 cup milk or cream
30g butter

Method

  1. Separate the eggs and beat the yolks with salt, pepper and flour before adding the milk or cream. Beat the egg whites stiffly and fold lightly into the yolk mixture. Heat the butter in an omelette pan, pour in the mixture and put over a low heat, until set and golden brown underneath. Brown the top under the griller, fill and fold as desired.

Cheese variation :

  • Make fluffy omelette. When top is beginning to turn golden, sprinkle with 2–3 tablespoons grated cheese. Put back under griller, until the cheese melts and browns. Fold and serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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