Fluffy Omelet

May 5, 2010

My family has raw-egg-phobia, so it wasn’t until this diner-style omelet recipe that I could coax them into eating an omelet.

Nothing runny in this omelet. My family's raw-egg-phobia has been cured.

Of course air is the key to make a fluffy omelet. The eggs are whipped in a standing mixer to incorporate lots of air. Heavy cream is whipped to soft peaks separately (instead of milk) which gives it even more lift. The omelet is browned on the stovetop for 3 minutes, but finished in the oven where is has time to cook all the way through (no runny center).  My favorite filling is their sausage and peppers filling, but I usually add 5 or 6 mushrooms as well. Pre-cooking the filling cooks most of the moisture off, keeping the center dry.


  1. The whipped cream should be mixed using a separate hand mixer (not your standing mixer), because there is so little heavy cream that the standing mixer won’t do the job.
  2. It’s so easy to forget that the skillet handle is 400-degrees. This morning was one of the few times I remembered; usually I burn myself.

Rating: 4-1/2 star.
Cost: $4.50
How much work? Low.
How big of a mess?  Low/Medium.
Started: 7:45 pm. Breakfast:  8:25.

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