This omelette recipe comes from my dad. Dad used to make this omelet for us often in childhood, and as an adult, I realized I needed to ask him for the recipe. I had tried to replicate it myself several times, but it never turned out like his, so I asked him for the ingredient quantities. Just a couple of months later, Dad left this world. I’ve always thought I would never have been able to make this omelette if I hadn’t asked. Let it be a lesson for all of us…

There’s nothing too unusual in this recipe, but what gives this omelette a special flavor is the flour, which isn’t typically used in omelettes. It might sound strange that you don’t need to use beaten eggs, but that’s how it is. All ingredients just need to be mixed and poured into the pan. I dare say it’s the simplest omelette in the world, made with minimal effort.

FAQ

Does this omelette resemble a pancake?

While all the ingredients are indeed quite similar to pancake batter, this omelette is savory and quite thick, so it’s not quite like a pancake.

Will whisking the eggs result in a fluffier outcome?

No, in my opinion, it won’t. That’s why I don’t bother whisking the eggs.

Do I have to use a nonstick pan?

No, the nonstick skillet isn’t a great or healthy option. I recommend you to use cast iron or stainless-steel skillet. 

Ingredients

Eggs

Milk

All-Purpose Flour

Salt

Frying oil (Extra Virgin olive oil is recommended)

Instructions

1. Mix all ingredients in a bowl. No need to beat the eggs, but I recommend you use a whisk to ensure no flour clumps remain in the batter. The consistency should resemble pancake batter.
2. Heat the skillet and pour the entire batter onto the pan. Place a lid over the pan (my dad always made it with out a lid, you can do that too) and cook the omelette over medium-high heat. The omelette needs a few minutes to cook, but watch it so it doesn’t burn.
3. Now, it’s time to flip the omelette. The top side of the batter likely hasn’t fully solidified yet, but that’s okay. To flip the omelette, cut it into quarters and turn each quarter individually. Some of the liquid batter might spill away, but that’s okay. I love the slightly imperfect, rustic look of this omelette!
4. Once you’ve flipped the omelette, note that the second side cooks faster. 
5. If you’d like, you can add cheese, tomatoes, fresh herbs, or anything else you fancy on top of the omelette.

Ideas and Tips

Add cheese and tomatoes to your omelet. I think it always gives a more complete flavor. But often, I also make a plain omelet without any additions.

You need to fry this omelet on both sides, like a pancake. It’s almost impossible to flip it in one piece, and the batter always spreads a bit. That’s perfectly okay!

My dad always said, while generally, food waits on the table for the man, with omelettes, it’s always the opposite: the man waits for the omelette. The reason is simple: freshly served, the omelette is fluffier and airier; as it cools, it loses its structure. So always make the omelette last and enjoy your morning!

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Super Fluffy Omelette Recipe (No Eggs Beating)

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

It might sound strange that you don't need to use beaten eggs, but that's how it is. Ingredients just need to be mixed.

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Ingredients

• 4 eggs
• 200g (ml) of milk
• 80g of flour
• Salt

Instructions

1. Mix all ingredients in a bowl. No need to beat the eggs, but I recommend you use a whisk to ensure no flour clumps remain in the batter. The consistency should resemble pancake batter.
2. Heat the skillet and pour the entire batter onto the pan. Place a lid over the pan (my dad always made it with out a lid, you can do that too) and cook the omelette over medium-high heat. The omelette needs a few minutes to cook, but watch it so it doesn't burn.
3. Now, it's time to flip the omelette. The top side of the batter likely hasn't fully solidified yet, but that's okay. To flip the omelette, cut it into quarters and turn each quarter individually. Some of the liquid batter might spill away, but that's okay. I love the slightly imperfect, rustic look of this omelette!
4. Once you've flipped the omelette, note that the second side cooks faster. 
5. If you'd like, you can add cheese, tomatoes, fresh herbs, or anything else you fancy on top of the omelette.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 191mgSodium: 245mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 10g