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Fluffy Sour Cream Omelet

A quick and hearty breakfast to power you through the day! A sour cream omelet in the skillet is a great way to start a busy morning. Breakfast, as we all know, should be as nourishing as possible so you have the energy to make it through the workday — and an omelet is just the thing. With this easy recipe, you can make a light, tender omelet with an appetizing cheesy crust.

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Omelet with sour cream in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 11 g
Fats 66 % 23 g
Carbohydrates 3 % 1 g
200 kcal
GI: 100 / 0 / 0
  • Rinse the eggs under cold running water and wipe them dry with paper towels. It's important to use the freshest ingredients you can, eggs especially — that way the omelet turns out not just satisfying but wholesome and nourishing too. Crack the eggs into a bowl or a large, deep dish. Then beat them with a mixer until fluffy and foamy — start on low speed and gradually work up to higher. If you don't have a mixer, a hand whisk will do. The main thing that sets this omelet apart from the classic version is that it swaps the usual milk for sour cream. That's exactly what makes it so lush, airy, and remarkably tender. You can use any sour cream, from 10% to 30% fat. Add the sour cream to the beaten eggs. Then season the mixture with salt and ground black pepper to taste. If you like, add other favorite seasonings (dried oregano, marjoram, herbes de Provence, and so on), but that's optional. Once you've added the sour cream and seasonings, beat the mixture again with the mixer on medium speed — this blends everything smoothly while whipping the omelet into an airy foam. Set a non-stick skillet of a suitable size (8–9 inches / 22–24 cm) on the stove. Grease the bottom with a pat of butter, covering the whole surface. Heat it over medium, then gently pour in the omelet mixture, filling the whole pan. To cook the omelet evenly all the way through, cover the skillet with a lid. Cook over medium heat for 3–4 minutes, until fully set. Once the loose egg has firmed up and puffed, the omelet is ready. Sprinkle it with grated Parmesan and garnish with fresh herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Chicken egg - 80  kcal/100g

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