Best Mom Florences Fluffy Omelette Recipes

FLUFFY ITALIAN OMELET

Steps:

• Mix all ingredients together and beat well.
• Heat skillet and spray with cooking spray.
• Pour egg mixture into pan and cook until almost set; fold omelet in half and cook about 30 seconds longer.

FLUFFY BAKED OMELET

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a well seasoned iron skillet, and place it in the oven while the oven is preheating, and you are preparing the omelet.
• Separate the egg whites from the yolks.
• Beat the egg whites until stiff but not dry.
• Beat the egg yolks well, slowly add the flour and stir until smoothly blended.
• Add the milk and mix well.
• Lightly fold in the stiffly beaten egg whites.
• Remove the skillet from the oven and pour the omelet into it.
• Bake for 10 minutes or until the omelet is set in the center and lightly browned.
• When the omelet is done, remove from the oven and loosen the sides with a spatula.
• Place a platter close to the skillet, and with a spatula loosen the bottom of the omelet and slide it out onto the platter.
• Pour the melted butter over the omelet, and sprinkle with salt and pepper.
• **Note:If desired, you can place the asparagus spears in a wheel pattern on top of the omelet before placing it in the oven and/or sprinkle the grated cheese over the top.

THE ULTIMATE OMELETTE

Steps:

• Preheat the oven to 450 degrees F.
• To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat. Set aside
• Crack the eggs into a medium mixing bowl and pour in cream. Add pepper and whisk until well incorporated and foamy.
• Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly.
• Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelette from the oven it should still have a soft custard touch.
• Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.
• Serve with roasted mushrooms and watercress.

PERFECT OMELETTES

Steps:

• With a 9-inch teflon omelette pan, warm one ounce of butter over medium heat. Blend in a mixing bowl the eggs and the milk. Slowly pour the equivalent of 3 eggs into the saute pan with a swirling motion using a rubber spatula. Stir eggs evenly until they begin to set. Do not scramble the eggs. Once the eggs begin to set, turn down the heat and cook slowly. Sprinkle with salt and pepper. Fill the center with your choice of ingredients.

FLUFFY OMELET WITH CHEESE SAUCE

Steps:

• Beat egg whites until frothy.
• Add water and salt and beat until stiff, but not dry.
• Beat egg yolks until lemon-colored and very thick.
• Gently fold yolks into the whites.
• Heat butter in a 10" skillet with oven proof handle.
• Pour in the egg mixture, spreading it evenly, but slightly higher around the edges.
• Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set.
• Gently lift up on edge of it with a spatula; it should be golden on the underside.
• Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean.
• Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half.
• With the aid of spatula and spoon, slip omelet onto hot platter.
• Spoon Cheese Sauce on it and serve at once.
• To make cheese sauce:.
• Melt 2 tablespoons butter in saucepan over low heat.
• Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper.
• Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.