Q1: What is the absolute secret to a light and fluffy omelet?

This recipe uses a classic and brilliant secret: whisking a small amount of water into your eggs. As the omelet cooks, the water turns into steam, which gets trapped in the egg curds and makes the final omelet wonderfully light and fluffy, not dense or flat.

Q2: What is the best kind of pan to use for making an omelet?

The number one, non-negotiable tool for a perfect omelet is a high-quality, 8- to 10-inch nonstick skillet . This is the secret that will allow your finished omelet to slide beautifully out of the pan onto your plate without sticking or tearing.

Q3: How do I keep my omelet from sticking to the pan?

Besides using a good nonstick skillet, the other key is to use a good amount of fat (like the butter in this recipe) and to make sure your pan is hot enough before you add the eggs. You should hear a gentle sizzle when the egg mixture hits the pan.

Q4: How do I fold an omelet perfectly without it breaking?

The key is to make sure your omelet is almost fully set but still has a slightly moist, glossy surface on top before you add your fillings. Then, use a thin, flexible rubber or silicone spatula to gently lift one half of the omelet and fold it over the other.

Q5: Can I make this recipe with egg whites?

Yes, you can. For a very healthy, high-protein breakfast, you can substitute the 4 large eggs with about 1 to 1 1/2 cups of liquid egg whites .

The Best Fluffy & Healthy Mediterranean Omelet (Easy Recipe!)

A quick and easy recipe for a light and fluffy Mediterranean-style omelet. The omelet is made by whisking eggs with a bit of water and seasoning, then cooking it in a buttered nonstick skillet. As the eggs set, the cooked portions are pushed toward the center to create a tender texture. The omelet is then filled with crumbled feta or goat cheese, chopped fresh tomato, and green onion before being folded in half and served.

Author: Evelyn

Ingredients

4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash of pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped

Instructions

In a small bowl, whisk the eggs, water, salt, and pepper until well blended.
In a large nonstick skillet, heat the butter over medium-high heat.
Pour the egg mixture into the hot skillet; it should set immediately at the edges.
As the eggs cook, use a spatula to gently push the cooked portions from the edges toward the center, allowing the uncooked eggs to flow underneath.
Continue cooking until the eggs are thickened and no liquid egg remains on the surface.
Sprinkle the crumbled cheese, chopped tomato, and green onion over one side of the omelet.
Fold the other half of the omelet over the filling.
Slide the omelet onto a plate, cut it into two portions, and serve immediately.

Notes

This is a very fast meal, perfect for a quick breakfast, lunch, or a light dinner.
Using a nonstick skillet is key to an omelet that doesn’t stick and slides easily out of the pan.
Adding a little water to the eggs helps to create a fluffier, more tender omelet.

Find it online: https://cookupjoy.com/mediterranean-omelet/