Puffy Omelet

Puffy Omelet-1-6 It has been almost 18 years since I first tried this omelet.

The scene: Dad at home with 5 kids. Mom in the hospital after giving birth to our last sibling. We were all so excited! We were old enough to understand the joy of a new baby and couldn’t wait to bring her home.

The reality: The five children needed to eat and Dad just didn’t really have any cooking experience. Mom’s cookbooks to the rescue. He found a doable recipe, read the instructions on making an omelet and started whisking the ingredients together.

I was almost 10 at that time, and having watched Mom in the kitchen creating delicious masterpieces many, many times, I thought I knew a thing or two about cooking. It was weird enough seeing Dad in the kitchen, but his technique just didn’t look right at all. I didn’t want to hurt his feelings and say something, but I had serious doubts that it would be edible. I had never seen Mom make an omelet in the oven, and frankly, the egg mixture looked WAY too runny. Dad didn’t know any better, he just nonchalantly continued with the recipe instructions.

The verdict: Half an hour later, we were all enjoying a puffy, scrumptious omelet that DID turn out perfectly, much to my  relief.

Give this recipe a try. It couldn’t be any easier, and it tastes like you’re eating a fluffy omelet cloud. I added a bit of toasted breadcrumbs for a crisp texture and parsley for a fresh flavor boost. 

Ingredients:

5 eggs

1 cup milk

salt, pepper

1/2 Tablespoon butter

1/4 cup panko breadcrumbs

1/2 Tablespoon fresh parsley, minced

Instructions:

Puffy Omelet-1 Preheat the oven to 350 degrees. Use half the butter to grease a 1 qt baking dish.

Toast the bread crumbs in a skillet with the remaining butter until golden brown. Puffy Omelet-1-4 Whisk the eggs and milk together and season with salt and pepper. Puffy Omelet-1-2

Puffy Omelet-1-3 Pour the egg mixture into the prepared baking dish. Puffy Omelet-1-5 Bake the omelet in the preheated oven for 25-30 minutes. The omelet will puff up significantly but will deflate a bit when you take it out of the oven. Sprinkle with the toasted breadcrumbs and parsley. Puffy Omelet-1-6

Puffy Omelet
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 5 eggs
  • 1 cup milk
  • salt, pepper
  • ½ Tablespoon butter
  • ¼ cup panko breadcrumbs
  • ½ Tablespoon fresh parsley, minced
Instructions
  1. Preheat the oven to 350 degrees. Use half the butter to grease a 1 qt baking dish.
  2. Toast the bread crumbs in a skillet with the remaining butter until golden brown. Whisk the eggs and milk together and season with salt and pepper. Pour the egg mixture into the prepared baking dish.
  3. Bake the omelet in the preheated oven for 25-30 minutes. The omelet will puff up significantly but will deflate a bit when you take it out of the oven. Sprinkle with the toasted breadcrumbs and parsley.

 
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Comments

  1. KL says

    This looks so good! If I add stuff to the eggs like mushrooms, onions, green pepper, and kalbasa will it still rise?

    • says

      I don’t think the omelet will rise as much and the texture will probably not be as fluffy and tender. I really prefer this omelet to be as simple as possible, so I don’t add anything to it, and I can’t really give you an accurate answer. I do like to add other ingredients to omelet type recipes, just not this one.

  2. Alyona says

    Oh my looks heavenly too bad I just are breakfast :(, but I will try it on weekend for sure. Thank you for your awesome recipes.

  3. Yulia says

    It reminds me the taste of Soviet Union kindergarten/ school cafeteria, they all used to make it for kids breakfast, and I loved it! Soviet standart :)

  4. Julia says

    Your dad is awesome. Where there is a will, there is a way! It looks a little bit like a Fritatta I make; I use 8 eggs though and a 9-inch pie plate. I add cheese and sometimes chopped ham or kielbasa. It also puffs up nicely! I like how you add breadcrumbs, might have to try that next time. Looks delicious. We usually have the Fritatta for supper.

    • says

      Frittata is a lot firmer in texture. This omelet is really, REALLY tender and fluffy. It almost makes me think I’m biting into a cloud:). I’m a huge fan of frittatas too. LOVE them, especially with potatoes and other veggies.

  5. Oksana says

    This is a good omlet. I make a similar one (minus the breadcrumbs, might have to try that one day), I just use a bit less milk and cook it on a skillet, covered, puffs up really nicely. Now I know what I might be making soon, this looks appetizing.
    Another thing my mom used to add is leftover macaroni, usually about a handful, that added a bit of texture and a good way for the macaroni not to be wasted.

    • says

      We make it in the skillet too. I like using the oven because it’s such a hand free approach.
      That’s a great use of leftover macaroni too:). My brother is a huge fan of pan fried macaroni.

  6. Anita says

    This post made me chuckle! Why is it dads reach for a carton of eggs when the mom is at the hospital with a new baby? My dad cubed bread into scrambled eggs before frying in a skillet and all us kids though it was the best thing ever! :))))

  7. Nina says

    I don’t know why but my omelet turned out not so perfect like yours. Maybe I should use smaller baking dish or use half and half instead milk. However I was kind of disappointed. But I would leek to try again.
    Sorry Olga, I know how busy you are with your little ones, work and your blog…. but can you give me more tips because I really want to learn making this “Puffy Omelet”

    Thanks much.

  8. Mariya says

    Olga, do the eggs AND milk have to be in room temperature before u whisk them up?? And do you cover ur omelet with aluminum foil at all?? Cuz my omelet didn’t rise that much, and I had an elevated little “hill” on one side lol :) what did I do wrong? It seems like u really can’t mess up with this recipe, but I guess u can :-/

    • says

      Hi Mariya,
      I don’t think it matters what temperature the eggs and milk are, I’ve done it both ways and didn’t notice any difference. I don’t cover the baking dish with aluminum foil. What size baking dish did you use?

      • Mariya says

        I used the smaller one, Not 9×13, but the size down, I think it’s 7×11. Do u think it could be because I used 2 “home eggs” (one guy from our church has chickens so we get the eggs from him sometimes) and 3 store eggs, could that mess something up possibly?? :(

        • says

          Sorry, Mariya, but you used the wrong size baking dish. In the recipe instructions, I wrote that you have to use a 1 qt baking dish, which is MUCH smaller than the one that you used. I believe the one that you used is 2 quarts. You can double the recipe and use it in the dish that you used.

          • Mariya says

            O, wow so THAT’s what it is!!! Thanx soooo much Olga! I don’t think I saw the size in the instructions :( sorry, and thanx so much again, will defenetly try this recipe again! :)

  9. Galina says

    Hi, Olya. Just made this omelet. It is delicious! I make the same one but without crumbs. It was a good addition since the omelet is so soft and fluffy. Thank you!

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