This omelette recipe is extraordinarily fluffy, thanks to the technique of beating the egg yolks and whites separately. Beating the egg whites till stiff ensures a gloriously light omelette. Sprinkle with chopped fresh herbs, if desired.
A truly french recipe would involve less eggs therefore less time, resulting in a fluffy egg not brown. The trick is to keep it moving on med. heat a few herbs and and some grated cheese will enhance the flavour. Too many eggs result in a frittata - 13 Feb 2012