This is our Mother’s specialty breakfast. She goes by the name of “Nana” far more often than “Mom” these days, as she now has 38 Grandchildren. We are all neighbors out here in the Tennessee woods, and we love to walk over to her house on a Saturday morning knowing this is what she’ll be serving. If we turn up in time, we’re in for this treat. This omelet is so lovely and fluffy, you don’t even need a filling in it, but you are welcome to put some cheese or anything else you would like in your omelet – perhaps spinach or mushrooms. This recipe is found in the “Sunrise Eats – Good Morning, Eggs” section of our Trim Healthy Mama Cookbook on page 239. This is a single-serve recipe.
Nana’s Fluffy Omelet
Description
This is our Mother’s specialty breakfast. She goes by the name of "Nana" far more often than “Mom” these days, as she now has 38 Grandchildren. We are all neighbors out here in the Tennessee woods, and we love to walk over to her house on a Saturday morning knowing this is what she’ll be serving. If we turn up in time, we're in for this treat. This omelet is so lovely and fluffy, you don’t even need a filling in it, but you are welcome to put some cheese or anything else you would like in your omelet – perhaps spinach or mushrooms. This recipe is found in the "Sunrise Eats - Good Morning, Eggs" section of our Trim Healthy Mama Cookbook, on page 239. This is a single-serve recipe.
Ingredients
Instructions
-
In a medium bowl, whisk the eggs with the water and cream and add the seasonings. Whisk well, until the eggs are light and frothy.
-
Heat the butter or oil with the green onion in a medium skillet over medium heat for 30 seconds or so, until the fat is glistening. Pour in the beaten eggs and add any fillings to the top of the omelet as it forms. When the eggs begin to set, slide your spatula underneath and fold the omelet in half, then cook a bit longer, about 2 minutes. The eggs will firm up in the center but still retain their moisture.
