Recipe by Lady in love :)
This is a wonderful fluffy Omelet. You can add a variety of fillings. My husbands favorite is simply cheddar cheese and green scallions. When I have company, I put out bowls of different fillings like diced bell peppers, mushrooms, red onion, etc.and I let them choose there own. Great way for kids to feel included and also get their veggies! (5 Lg Eggs makes two large portions, or three medium portions) Have fun and enjoy!
Top Review by ejadamek
Really good flavor, I like the idea of using buttermilk and the paking powder did the job in making it rise. The only warning I would give on this recipe is that it assumes the cook knows their way around an omelet. "Flip and serve" is a lot easier said than done if you are inexperienced!
- 5 large eggs
- low fat buttermilk
- baking powder
- 3 scallions
- cheddar cheese
- ground black pepper
- olive oil
Directions See How It's Made
- Have a Lg skillet with a lid.
- Crack the 5 eggs into a two cup measuring cup.
- add three tbl Butter milk.
- One tsp Baking powder.
- Salt and Pepper to taste , Whisk thoroughly and set aside.
- Heat skillet on Low, melt a little butter or Olive Oil in pan.
- Butter taste better, but I use Olive Oil most of the time.
- After eggs have sat for at least five minute add 1/2 to 3/4 cup
- of grated cheddar cheese ( set some aside for top of Omelet )Now add the chopped Scallions, I add three Lg scallions to five eggs.
- Whisk thoroughly and pour into a warm pan, put lid on and leave on low.
- The Omelet will fluff up nicely, don't over cook.
- When it is just a little runny still you can add your choice of fillings, do not over fill it will be hard to fold.
- Put the lid back on for aprox. Two minute or untill surface of eggs is not runny.
- It is your choice how soft or hard you like your eggs.
- Now fold over and put on plate, top with a little cheese let melt and serve.