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Separating the eggs is the secret to a perfectly fluffy omelette. Sprinkle with grated cheese or chopped fresh herbs, if desired.
8 fresh eggs
2 1/2 tablespoons olive oil
salt and pepper to taste
- Separate the egg whites and yolks into two bowls. Beat the yolks; whisk the egg whites until stiff.
- Gradually mix the egg whites into yolk mixture until foamy and smooth. Season with salt and pepper.
- Heat a large non-stick frying pan on high, add olive oil and then cook the egg mixture for 7 minutes.
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