The Fluffiest of Omelettes

Need something to impress your luvah (orrrrrrr just yourself) and have nothing in the fridge? Thought so. I imagine that’s why Gaby whipped up this insanely gorgeous, impressive, and oddly simple recipe just for the occasion of Sunday morning luvah-land.

Gaby’s Omelette Edit

  • 3 large eggs, separated
  • 1 T. parmesan
  • Salt & pepper
  • 1 T. chopped chives or scallions
  • 3 T. shredded Italian cheese (blend, provolone, or fontina)
  • 1 T. butter
  1. Break eggs, separating them, leaving yolks in the smaller of the two bowls.
  2. Stir into the yolks- parmesan, chives, salt, and pepper.
  3. In larger bowl, beat egg whites with an electric hand mixer until stiff peaks form.
  4. Gently fold half of the egg whites in the egg yolks. When white streaks disappear, then gently fold in the other half.
  5. Melt 1 T. of butter in an 8″ pan over medium-high heat.
  6. Pour in egg mixture and then sprinkle shredded Italian cheese on top.
  7. Cover 8″ pan with a tight fitting lid.
  8. Cook 3-4 minutes, until eggs are steamed and cooked through.
  9. Folk omelette in half and slide onto plate.
  10. Sprinkle with additional chives and salt and pepper.

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