Very Fluffy Omelet

This is a very fluffy omelet because we beat the egg whites until they form stiff peaks! It’s an airy omelet that has a beautiful consistency which may seem a bit contradictory :-) It’s really good and rather easy to make :-) Moreover, it’s quite a change regarding standard omelet ;-) Try it and see for yourself :-)

In two words:

“Beauty it’s never more, I think, but a promise to happiness”

To Start...

difficulty a bit of technique is required
preparation– 5’
cooking - 3’
serves - 1  


  • 2 large eggs
  • 1 teaspoon of olive oil
  • ½ teaspoon of Espelette pepper or mild chili powder
  • ½ teaspoon of fleur de sel or coarse salt
  • 5 turn mills of black Kampot pepper
  • a little bit of parsley


  • Separate the egg yolks from the whites, and place the whites into a large bowl
  • Beat the egg yolks in an omelet
  • Add just a little bit of fine salt into the whites
  • Start beating the egg whites with an electric hand mixer
  • Once they form stiff peaks, add the egg yolks
  • Start beating again in order to incorporate the egg yolks
  • When the egg yolks are incorporated, add sell, pepper and chili and beat again
  • Heat-up pan and add the olive oil
  • Add the omelet and smooth its surface
  • Low the heat to medium and let the bottom cook
  • Once you can lift the left side of the omelet, lift it up and place it on top of the right part like and envelop
  • Let it cook a little bit, and once it a bit firm, turn it again on the other side
  • Cook it a little bit and take it off heat
  • Sprinkle on top some chopped parsley
  • It has an airy aspect and a nice consistency in taste
  • It’s really good!
  • :-)


A recipe of an artichoke omelet that can be found in the Greek book Σαββίδη Λένα (επιμ.), 245 Δοκιμασμένες συνταγές, Εκδοτική Ερμής, Αθήνα, 1996, σελ. 59, which means 245 tasted recipes.

o-o C'est si bon ! o-o

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