Directions:
1. Separate the egg whites from the yolks into two bowls.
2. In the yolk bowl, whisk together yolks, milk, salt, and pepper until smooth.
3. Beat the egg whites with a hand mixer until stiff peaks form.
4. Gently fold the yolk mixture into the beaten egg whites, being careful not to deflate the fluffiness.
5. Heat butter in a nonstick skillet over low heat. Pour the fluffy egg mixture into the pan, smoothing the top.
6. Cover with a lid and cook for 5–6 minutes on low, until the bottom is golden and the top is almost set.
7. Carefully fold the omelette in half and slide onto a plate.
8. Serve immediately with herbs, cheese, or a drizzle of sauce if desired.
Prep Time: 10 minutes | Cooking Time: 6 minutes | Total Time: 16 minutes
Kcal: 180 kcal | Servings: 1 omelette
Tips & Serving Suggestions:
– For extra flavor, add cheese or finely chopped herbs into the yolk mixture.
– Keep the heat low to avoid burning while letting the inside cook through.
– Serve with toast, salad, or even as a light dinner option.
– Whip egg whites just before cooking for maximum fluffiness.
Conclusion:
This Japanese soufflé omelette is a show-stopper that proves eggs can be extraordinary. With its airy texture and delicate taste, it’s perfect for when you want a light yet impressive meal.
