About this recipe: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.
8 fresh eggs
50ml olive oil
salt and pepper to taste
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Method Prep:10min › Cook:7min › Ready in:17min
In two medium bowls, put yolks in one bowl and whites in the other bowl.
Beat the yolks; whisk the egg whites until stiff.
Gradually mix the egg whites into yolk mixture until foamy and smooth. Season with salt and pepper.
Heat a large non-stick frying pan on high, add olive oil and then cook the egg mixture for 7 minutes.
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