I was never a fan of omelettes – until I had one at Mickey’s Diner in St. Paul, Minnesota.
I’ve eaten a lot of flat, dry omelettes that are white and yellow in color (due to the lack of beating the eggs well). The only saving grace for one of these omelettes is lots of fillings, cheese, and salsa on the side.
Thanks to Mickey’s, I’ve discovered how great an omelette can be. For me, this means light, fluffy, buttery, and flavorful.
How To Make A Really Fluffy Omelette
There are a lot of recipes out there promising a fluffy omelette. I’ve seen recipes that call for baking soda or baking powder. I’ve also seen time-consuming recipes requiring you to beat egg whites to stiff peaks, before folding in beaten egg yolks.
But these steps are not necessary.
The key to making a really fluffy omelette is using a blender to whip the eggs. This adds air to the eggs, making them frothy. The frothy egg batter yields a light, fluffy omelette.
Replicating a Mickey’s Diner Omelette
Mickey’s Diner is a St. Paul landmark. It opened in 1939, is open 24/7, 365 days a year. My preferred time to go is late at night, when the staff are entertaining and the clientele diverse. On any given night you’ll see tourists, locals, families, young people, old people, drunk people – all types.
They serve typical diner fare – breakfast items, burgers, fries, malts, shakes, etc. – as well as some original menu items such as mulligan stew, bean soup, and homemade baked pinto beans.
They also make the best omelette I’ve ever eaten.
From what I’ve observed sitting at the counter, their method is simple: Beat the eggs using a malt machine. Fry the eggs in real butter. Fry the toppings separately. Fold the omelette in half and slide in the toppings.
If you’re in the Twin Cities, do yourself a favor and go get an omelette from Mickey’s. If you can’t, make this copycat recipe at home!
A Perfect, Fluffy, Three-Egg Omelette
Yield: 1 omelette
Prep Time: 5 minutes
Total Time: 10 minutes
- 3 eggs
- 2 tablespoons heavy cream
- Pinch of salt
- Pinch of garlic powder (optional)
- Butter, for frying
- Place eggs, cream, salt, and garlic powder in a blender. Blend for 2 minutes, until the eggs are completely uniform and frothy. On my Blendtec, I run the "sauces, dips, dressings, batters" cycle twice.
- In a small frying pan, melt 2 tablespoons of butter over medium heat. Once butter is melted, pour in the egg batter. Fry the omelette for about a minute and a half, watching carefully so the bottom doesn't brown too much. Flip the omelette, and fry for another minute or so until the bottom is set. (Alternatively, you can flip the omelette on to a plate and slide the uncooked side into the pan. Or you can use a small spatula to push the cooked portions of the egg to one side, tipping the pan away from the cooked eggs so the batter fills the pan.)
- If you are adding toppings/ingredients, fry them in a separate pan. When the omelette is cooked, place on a plate, fold in half, and place toppings inside.