This omelette is tasty and enjoyable. It’s got a nice bounce to it, it’s slightly sweet, and the little bit of color it gets on the outside taste’s toasty, not burnt. IHOP puts pancake batter in their omelets.
Source: adapted from skillet.lifehacker.com
- 3 eggs
- 1 tablespoon pancake mix (Use Carbquik baking & biscuit mix for virtually no carbs)
- 1 tablespoon of butter
- Salt & pepper to taste.
- Fillings, such as cheese
- Whisk the eggs and pancake mix until the eggs are an even yellow. A couple of little lumps of pancake mix are okay and will give the omelet more bounce. Set the mixture aside. (Just like when you’re making pancakes, it helps to provide the batter in the eggs a little bit of rest before cooking, otherwise, they come out flat and dense.) Melt the butter in a non-stick pan over medium heat. Once the butter is melted and foaming, pour the egg mixture into the pan and let the eggs cook undisturbed for a minute or so, then gently tilt the pan to coax uncooked egg over the side of the fried egg. Once the omelette is fairly set (it will slide around the pan) and slightly damp-looking on top, add the cheese, then roll the omelet around the cheese and let cook for another 30 seconds or so. Serve and enjoy immediately.
Add different fillings to your liking. I like crisp bacon pieces, fried mushrooms, spinach, ham and different types of cheeses.