Light and fluffy omelet for breakfast.

List of components.

• 4 eggs, if possible, pasteurized.
• 1-2 tablespoons of oil for frying.
• 3 tablespoons of butter with salt, or if using unsalted butter, add a pinch of salt.
• Cheese (if you like) – A little bit of your favorite cheese, like cheddar or gruyere.
• Green onion (if desired) – Finely chopped, to sprinkle on top.

Guidelines

First, whisk the eggs. Making use of an electric mixer Break all four eggs into a bowl and mix them together. Using an electric mixer, beat the eggs until soft peaks form. This implies that the eggs will remain soft and fluffy but retain their shape. By hand: Divide the eggs: Separate the egg whites and yolks gently, transferring the whites to one bowl and the yolks to another. Beat the whites of the eggs: Beat the egg whites with a hand whisk until firm peaks form. When you lift the whisk, the egg whites with firm peaks will stand upright. Using a fork, whisk the egg yolks until they are smooth.

Step 2: Get the Soufflé Concoction Ready Using a spatula, carefully fold one-third of the whipped egg whites into the yolks to combine them with the egg yolks. As a result, the yolks become lighter and simpler to combine with the other components. Gently and rapidly fold the beaten egg whites into the yolk mixture. Gently folding the eggs is essential to maintaining their lightness and fluff. Don’t mix or stir too vigorously.

Step 3: Prepare the Soufflé Concoction To preheat the pan, place one or two teaspoons of oil in a nonstick pan over low heat. Allow the oil to progressively warm up.

Add the soufflé mixture to the pan once the oil is hot. Cover the pan right away with a lid to keep the heat in and cook for approximately three minutes.