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Air omelet in a frying pan

Fluffy Soufflé Omelet in a Pan

This airy omelet is also known as the "Poulard." It makes an unforgettable impression on everyone who sees it — and it really does look stunning: a snowy, cloud-like center and a golden crust. Best of all, it couldn't be easier to make.

Maria

Recipe author

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Composition / ingredients

Servings:

Eggs

Milk

Olive oil

Salt

0.5

A mixture of ground peppers (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 11 g

Fats 48 % 11 g

Carbohydrates 4 % 1 g

154 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. To make a soufflé omelet in a pan, you'll need: 4 eggs, 2 tablespoons of milk, 1 teaspoon of olive oil, 1/2 teaspoon of salt, and a pinch of a ground pepper blend.
Step 2:

Carefully separate the whites from the yolks. Not a drop of yolk should get into the whites, or they won't whip up. Put the whites in the refrigerator.
Step 3:

Pour the milk into the yolks, add the pepper blend, and beat lightly with a fork.
Step 4:

Beat the chilled whites with a mixer, adding a pinch of salt, until they form a stiff, airy foam.
Step 5:

Brush a dry pan with the olive oil. Pour in the yolks and tilt the pan to spread them evenly over the whole surface. Cook the yolks over medium heat.
Step 6:

As soon as the yolks set on the bottom, spoon the beaten whites on top, gently smoothing them so they stay within the egg round.
Step 7:

Cover the pan and cook over low heat for 5–8 minutes. By then the whites should have firmed up: press one with a finger and it springs back without sticking.
Step 8:

Slide the omelet onto a plate.
Step 9:

Fold it in half with the white side inward. Cut the omelet into portions and serve. Enjoy!

I've made many different omelets, but I can honestly say this one is the real gem of my collection. The whole secret to success is beating the whites well — they need to be whipped into a very stiff foam. Sometimes the top whips up while a layer of unbeaten liquid white stays at the bottom; that's what to avoid, so make sure everything is beaten evenly. Beyond that, you shouldn't run into any trouble.