Omelets are fluffier when eggs are separated. Here’s a recipe that utilizes my egg separators pictured above.
2 eggs, separated
1 tablespoon milk
favorite veggies, meat and cheese
Crack eggs into egg separator. Pour white off into one bowl. Pour remaining yolk into another bowl. Combine yolk with milk. Whisk the egg whites to medium soft peaks. Gently fold into the egg yolk mixture. Set aside (do not allow to sit for too long).
Spray a small non-stick frying pan with oil spray and place over medium heat. Pour in the egg mixture and cook for 2-3 minutes or until surface is nearly firm. Add veggies and meat (already cooked) plus cheese over half the omelette, then fold over the other side to enclose the filling. Serve immediately.
Repeat ingredients and method for additional omelets.