Part omelet, part souffle, this simple technique makes a two-egg omelet that's fluffy and filling.
The Secret Technique for an Extra-Fluffy Omelet
Updated on May 31, 2023
You want to make a breakfast that will impress out of the half-dozen eggs and random condiments in your refrigerator? Don’t worry–you have all the right ingredients to make an epic omelet at home! From a simple dish with fresh herbs to one that’s bursting with ham and cheese, the sky’s the limit.
How to Make a Cloud-Like Omelet
You’ll need a strong whisking arm for sure. This French technique is part omelet, part souffle and when done correctly, it makes two or three eggs into a fluffy mass that will fill a whole dinner plate. Here’s what to do:
Step 1: Separate the Eggs
You’ll want to crack each egg, and put egg whites in one bowl and the egg yolks in another. (Here’s our brilliant tactics for dividing the yolk from the white.) Lightly scramble the yolks, season with salt and pepper and set ’em aside.
Step 2: Whisk It Good
You’re about to get down to the real work now. Take a whisk to the egg whites and don’t stop beating them until you have stiff peaks. (Okay, you can take breaks, but don’t give up!) Then gently fold your light-as-air whites together with the yolks.
See our guide on how to fold ingredients for light-as-a-feather texture.
Step 3: Cook to Perfection
Next, choose your cooking method. You can cook the fluffy egg mixture in a nonstick skillet on the stove top (melt butter, and cook mixture over medium-low until golden, then fold in half to serve) or in an oven-proof 8-inch skillet under the broiler (grease your skillet, add eggs, broil for 2 to 4 minutes and fold in half to serve).
It couldn’t be simpler!
By the way, here’s why you should always eat egg whites and the yolks.
Add Your Own Flavor
The best thing about this omelet technique is the infinite ways to personalize it. Add fillings like cooked vegetables or cheese before folding the omelet in half, or top with a condiment like hot sauce or salsa. Why not DIY your own fresh salsa?
You can also add flavor to the egg mixture like sour cream, Greek yogurt or dried herbs. Just beat them into the yolks before adding the whipped egg whites. Don’t add vegetables or meats to the egg mixture before cooking, though, because heavy mix-ins destroy the delicate structure of the egg white. Your over-the-top fluffy omelet will deflate into a plain Jane omelet pretty quickly.
Never fear an empty fridge again, with this sky-high omelet technique as long as you have eggs, you have a meal!
More Ways to Eat Eggs All Day
Brunch PizzaWhenever I entertain guests, this zippy pizza is a definite crowd-pleaser. It also makes a great late-night snack for any time of the year! —Janelle Lee, Appleton, Wisconsin
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This is the easiest, no-fail way to tell if your eggs are fresh.
Chorizo and Eggs RancheroFor a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona
Also, check how to crack an egg perfectly every time.
Breakfast Baked PotatoesHearty, savory and packed with protein, these breakfast baked potatoes are a fantastic dish to serve at your next brunch party.
Tip: Freezing eggs can be a time-saving and convenient solution for meal prep! Check how to freeze eggs so that you to store eggs properly and eliminate food waste in your household.
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Sausage Breakfast BurritoBreakfast routine in a rut? Shake things up with these speedy, savory wraps. —Brenda Spann, Granger, Indiana
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Veggie Nicoise SaladMore and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Curried Egg SaladCurry powder gives this simple egg salad big appeal. Serve it as an open-faced sandwich, in a wrap or stuffed inside a pita.
Cheddar-Veggie Appetizer TorteA line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
Sausage & Crescent Roll Breakfast CasseroleThis crescent roll breakfast casserole is the perfect dish to make your mornings easier and more delicious. Whether for a weekend brunch or a special occasion, this recipe will delight everyone at the table.
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Mini Ham QuichesThese quiches are delightful for brunch when you don’t want to fuss. Replace
the ham with bacon, sausage, chicken or shrimp, or use chopped onion, red pepper or zucchini instead of olives. —Marilou Robinson, Portland, Oregon
Veggie-Packed StrataThis is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
Buffet Scrambled EggsThese are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.
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Pot Roast HashI love to cook a Sunday-style pot roast on a weeknight. Make it into pot roast hash for any day of the week. —Gina Jackson, Ogdensburg, New York
Pickled Eggs and BeetsRed beets act as a natural dye for these pickled eggs and beets. They look gorgeous on salads and make the most vibrant deviled eggs for Easter appetizers or snacks.
Sheepherder’s BreakfastMy sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
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—Kendra Schertz, Nappanee, Indiana
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Deviled EggsOnce you know how to make deviled eggs, you will wonder why you have not been making them for every potluck and backyard barbecue. They are so easy!
Potato OmeletEven folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah
Three-Cheese QuicheTry eggs and cheese at their best. Guests often comment on how tall, light and fluffy this crustless entree is. You'll love it! —Judy Reagan, Hannibal, Missouri
Make-Ahead Eggs Benedict Toast CupsWhen I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. —Lyndsay Wells, Ladysmith, British Columbia
Ham & Collards QuicheI love quiche and wanted to make something that incorporates my southern roots. With eggs, cheese, ham and nutritious collard greens in a flaky crust, it’s a complete meal. —Billie Williams-Henderson, Bowie, Maryland
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Avocado Egg Salad ToastI had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. —Shannon Dobos, Calgary, Alberta
Pressure-Cooker Light Deviled EggsOur updated version of a classic appetizer uses only half the egg yolks of traditional deviled eggs and calls for soft bread crumbs to help firm up the filling. Light ingredients lower the fat grams even more. —Taste of Home Test Kitchen
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Poached Eggs with Tarragon AsparagusI adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves. —Jennifer Tidwell, Fair Oaks, California
Classic Egg SaladEgg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
Poached Eggs & PolentaWe have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania
Cobb Salad SubWhen we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio
Eggs Benedict Bake with Bearnaise SauceI've made this recipe for my family every Christmas morning for 10 years—it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. —Susan Triplett, Citrus Heights, California
Rainbow QuicheWith plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets rave reviews every time I make it! —Lilith Fury, Adena, Ohio
Bacon ‘n’ Egg SandwichesI came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. —Ann Fuemmeler, Glasgow, Missouri
Cheesy Egg PuffsMy father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas
Sausage & Mushroom Pizza FrittataI love this frittata because the combination of fresh flavors makes it special. It's the perfect sunny South Florida breakfast.—Wolfgang Hanau, West Palm Beach, Florida
Scrambled Egg BreadWe always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
Bacon, Egg & Avocado SandwichesMy husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
ShakshukaThis easy shakshuka recipe features eggs gently poached in a simmering mixture of tomatoes, onions, garlic and a few warm spices.
Buffalo Chicken Deviled EggsMy daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida
Summer CarbonaraBasil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. —Cathy Dudderar, Lexington, Kentucky
Cheese and Fresh Herb QuicheWith herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California
Brunch BurritosI like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas
Twisted Eggs Benedict SaladSalad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
Italian Apricot-Pancetta StrataFor me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, Florida
Ham & Egg WrapsThis is a great kid-friendly recipe that takes only 20 minutes to prepare and cook.—Sharon Haswell, Cheshire, Massachusetts
Southwest Hash with Adobo-Lime CremaAdobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
Mushroom & Smoked Salmon TartsThis recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine
Crepe Quiche CupsWhen it comes to trying new recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. —Sheryl Riley, Unionville, Missouri
Chiles Rellenos SouffleAfter we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada
Denver Scramble TostadaMy tostadas feature the ingredients of a classic Denver omelet: ham, cheddar and green pepper. I also make a zesty Mexican version with chorizo and pepper jack and a Reuben with corned beef and Swiss. —Joi Sinclair, Atchison, Kansas
Southwestern Hash with EggsBefore I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
Sausage Egg SubsSpicy chunks of sausage give winning flavor to this scrambled egg mixture. Served in a bun, it's a satisfying all-in-one sandwich for breakfast or lunch. —Dee Pasternak, Bristol, Indiana
Green Chile Quiche SquaresChiles add spark to this cheesy quiche. You can vary the flavor based on the kind of croutons you buy. I like to serve fresh fruit on the side. —Connie Willson, Huntington Beach, California
Fiesta Scrambled EggsI love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
Sunny-Side-Up PizzaPreparing this recipe is the best way I know to make sure my family takes time for breakfast. I just call out "pizza's ready!" and amazingly everyone comes to the table. —Rose Koren, Brookfield, Illinois
Portobello Mushrooms FlorentineA fun and surprisingly hearty breakfast dish packed with flavor and richness.
—Sara Morris, Laguna Beach, California
Breakfast Bread BowlsThe best part about these creative and convenient bread bowls is that you can fill them with whatever you want. This is one of our favorite breakfasts. —Patrick Lavin, Jr., Birdsboro, Pennsylvania
Southwest Hash with Adobo-Lime CremaAdobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
Asparagus, Bacon & Shallot TartMy tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California
Reuben and Rye StrataThis make-ahead dish is wonderful for brunch, lunch or supper, and it’s so easy to prepare. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia
BLT Egg BakeBLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, Oklahoma
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Picante Omelet PieThis zippy egg bake is a favorite of one of my daughters. She comes for brunch every week before church, so I serve it often.—Phyllis Carlson, Gardner, Kansas
Egg Biscuit BakeThis all-in-one brunch bake is a variation of a simple cheesy egg dish my mother used to make. It's become our favorite comfort food. —Alice Le Duc, Cedarburg, Wisconsin
Breakfast PizzaPizza for breakfast is a delicious idea, especially when it's a savory breakfast pizza topped with eggs, bacon and melted cheese.
