Everyone knows how to make an omelette! It's so simple: beat the egg with a pinch of salt, add a drop of milk if necessary, sauté and that's it! But you know, what I really don't like about the omelette is that it always stays so low and thin. So I thought of a brilliant way to make it extremely soft! Let's find out together!
Video of the Recipe
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Identity Card of the Recipe
- 153 KCal Calories per serving
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Ingrediants
- 240 g (4 medium) of eggs
- 2 tablespoons of sparkling water
- 1 pinch of salt
- 1 sprig of parsley
- A few stalks of chives
- 1 sprig of basil
- 1 tablespoon of extra virgin olive oil
- Optional: 2 g of soy lecithin powder or granules
Materials Needed
- Electric whips
- Frying pan with flat lid (24 cm diameter)
- Chopping board
- Knife
- Scoop
- Bowls
Preparation
- Shell the eggs and divide the yolks from the whites.
- Finely chop the aromatic herbs: basil, parsley, chives.
- Combine the herbs in the bowl of yolks, along with the soy lecithin (optional). Also add the iced sparkling water and milk.
Did you know that
Soy lecithin is a well-known natural emulsifier capable of keeping non-mixable substances such as water and oil or water and air bound.
The addition of lecithin in the yolks will give the omelette greater stability and will allow it to collapse less quickly.
The sparkling water, on the other hand, being rich in carbon dioxide, will make the omelette even softer.- Beat the egg whites until stiff, adding a pinch of salt.
- Add the whipped egg whites to the mix of yolks, a few at a time, avoiding mixing them completely.
- Extremely heat a stone or non-stick pan with a diameter of 24 cm.
- Grease the pan with a tablespoon of extra virgin olive oil and add the egg mix.
- Maintain a moderate flame so that a crust forms on the base. Cover with the lid and cook for 2-3 minutes.
- At this point, turn the omelette upside down. Press the lid (which must be flat and not rounded) on the pan and turn over quickly: the omelette must therefore rest on the lid. Gently slide the omelette from the lid into the pan and cook for a couple more minutes.
- Turn off the heat and immediately serve the omelette, which will be extraordinarily soft. It is recommended to consume it piping hot because, just like a soufflé, the omelette with stiff egg whites will tend to collapse quickly!
Alice's comment - PersonalCooker
A sort of omelette-soufflé to be tasted immediately to prevent it from becoming deflated when it cools down! I gave you the classic version to leave you the choice of creating your favorite omelette! If you want to add vegetables, shellfish or cured meats, I recommend that you cook the sauce first and add the egg only at a later time. Good experimentation!
Do you like omelettes? Also try the Omelette with Nettles!Nutritional values and Health Comment on the recipe
The Frittata Furba is a recipe with nutritional properties completely superimposable to those of a traditional omelette. It is a dish rich in cholesterol, therefore it does not lend itself to the usual diet of those suffering from hypercholesterolemia. The energy intake is not particularly high and this makes this preparation suitable for diet against overweight.
The predominant energetic macronutrient is lipid, followed by proteins; carbohydrates are insignificant and fiber almost absent. The average portion of Frittata Furba is 1-2 eggs at a time, remembering to maintain an average consumption of about 3 eggs per week.
