Light and fluffy omelet recipe; excellent for the light lunches.
3 tablespoons of milk
Salt and pepper to taste
Separate the yolks and whites of three eggs. Place the yolks in a bowl and add three tablespoons of milk. Beat to thoroughly mix and then beat the whites until very stiff. Cut and fold the yolks into the prepared whites and then turn into a pan and cook slowly. Fold and roll and turn on a hot platter.
Fried eggs and omelets may be garnished with parsley, finely chopped; pimentos and green peppers.
To make variously flavored omelets, prepare the omelet as for plain omelet and then just before the turning and rolling add the desired flavouring.
Then roll and fold the omelet and turn out on a hot dish.
Have the filling heated before spreading on the omelet. Left-over vegetables and cheeses may be used in this manner for attractive dishes.
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