Make a light and airy fluffy omelet that’s as simple to prepare as it is delicious. This easy recipe creates a puffed-up, cloud-like omelet, perfect for a quick breakfast or brunch.
If you’ve ever craved a soft, pillowy omelet that feels like it’s floating on air, then this recipe is exactly what you need. Imagine the fluffiest, puffiest omelet you’ve ever tasted—well, that’s what you’ll get here. The texture is light, airy, and everything an omelet should be. And the best part? It’s super easy to make, with just a few ingredients that you probably already have in your kitchen.
The key to getting that dreamy texture is all about cooking it slowly. Whether you make this omelet in the oven or on the stove, a gentle, patient approach is your best friend. As it cooks, the eggs rise and puff up, creating that perfect airy bite. I’ve added a sprinkle of toasted breadcrumbs for a little crunch and fresh parsley to give it a zesty flavor boost. It’s a breakfast or brunch that’s simple but oh-so-satisfying.
So next time you’re craving something light yet filling, give this fluffy omelet a try. It's a great way to start your day, and it’s guaranteed to put a smile on your face with each fluffy bite!
Ingredients:
5 eggs
1 cup milk
salt, pepper
½ Tablespoon butter
¼ cup panko breadcrumbs
½ Tablespoon fresh parsley, minced
How To Make a Fluffy Omelet
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. 
Whisk the eggs and milk together and season with salt and pepper. 
Pour the egg mixture into the prepared baking dish. 
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
Ingredients
- 5 eggs
- 1 cup milk
- salt pepper
- ½ Tablespoon butter
- ¼ cup panko breadcrumbs
- ½ Tablespoon fresh parsley minced
Instructions
- 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. Whisk the eggs and milk together and season with salt and pepper. Pour the egg mixture into the prepared baking dish.
- 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.
Hi, will recipe taste good with coconut milk or almond milk instead of regular milk? Thanks
I have never tried it with either, Samantha, so I don't know. I wouldn't recommend using coconut milk though.
Olga, I want to try this recipe with an 9x13 baking dish. How many eggs and milk should I use and would it puff up? I need to feed a bigger crowd 🙂
Since the recipe is for a 1 quart baking dish and the 9x13 inch baking dish is 3 quarts, you will need to triple the recipe, Natalya.
I grew up in Russia but live in California for the last 20 years now. Your recipes are of my childhood and I love how wonderful and precise they are. I have a cooking group on Facebook mostly of Russian moms who love to cook. We all love your recipes. Today I am making a recipe from your collection "puffy omelet", I haven't had that in ages. Thanks for all that you do.
That's great, Bozhena! I'm so glad you are enjoying the recipes. Thanks for sharing them with your friends too:).
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!
That's wonderful, Galina. I'm so happy to hear that you enjoyed the Omelet.
Haha cute story. Growing up, my dad was equally as helpless when my mom wasn't home, but he always went with a classic Hamburger Helper 🙁 🙁 🙁
Dads are awesome!
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 :-/
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?
I used the smaller one, Not 9x13, but the size down, I think it's 7x11. 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?? 🙁
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.
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! 🙂
I hope it works out next time:).
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.
I'm not sure why, Nina. What size baking dish did you use?
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! :))))
As long as the family is fed that's what matters most:). Eggs are a great option - very filling and simple to prepare.
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.
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.
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.
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.
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 🙂
I never went to school in Belarus, so I can't compare, Yulia:). I do know that it's delicious!
Yes! That is exactly what it reminded me of as soon as I saw the picture! I loved that omelet!
This looks amazing. Never heard of preparing an omelet in the oven. Excited to give this a try.
I hope you enjoy it, Oksana.
Thank you! I remember and love this recipe. Will make it for sure!
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.
This looks so good! If I add stuff to the eggs like mushrooms, onions, green pepper, and kalbasa will it still rise?
Hi KL,
The omelet will rise, but not as much:).
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.