How to make a Fluffy Omelet recipe! This corn omelet is to die for delicious! An impossibly light and fluffy omelet packed with fresh corn, goat cheese and chives. These eggs are elegant yet easy to make and perfect for Sunday brunch!
This post was originally published in September 2015. I took new photos and I’ve updated the post below to include more information about fluffy omelets.
Today we are celebrating two of my all-time favorite foods – eggs and corn!
While I love eggs any which way I can get them – scrambled, fried, poached, in frittata or strata form or as a muffin – omelets will always hold a special place in my heart. Light, airy and jam packed with goodies, there is just something so simple yet special about an omelet.
And, today’s omelet recipe is not just absurdly delicious, it is also easy to make, highly customizable and perfect for any meal of the day!
Corn Fluffy Omelet Recipe
If impossibly fluffy, cloud-like omelettes are your jam, this recipe is where it’s at!
Soufflé-like eggs with an insanely light and airy interior and pale-golden brown exterior jam packed with fresh corn, decadent goat cheese and delicate chives!
This omelet is moist, tangy, creamy and absolutely out-of-this-world delicious!
Perfect for breakfast, brunch, lunch, dinner and any imaginable meal in between, these fluffy eggs are going to become a household favorite!!
What does omelet mean?
Omelet, also spelled omelette, is a dish made from whole beaten eggs cooked in a pan and served rolled or folded. Omelets can be filled with various ingredients such as cheese, vegetables and meats or served plain.
Where omelets come from and who invented the omelet is actually a controversial topic (who knew?)! The origin of the omelet can actually be traced back to many different cultures, including the Romans, Persians, Japanese and French.
While some believe ancient Romans were the first to create the omelet, others maintain that the word omelet is derived from the French word amelette, meaning blade, which describes the long flat shape of an omelet.
How to make a fluffy omelet?
The secret to a fluffy omelet is to separate the whites from the yolks.
To prepare the omelet start by whisking the yolks until they are light yellow in color. Next, beat the whites until they are approximately triple in size and medium stiff peaks form. Use a rubber spatula to gently fold the yolks into the whites. Fold the mixture until it is lightened in color and fully incorporated.
If separating the eggs seems like too much of a hassle, you can simply beat whole eggs until they are light yellow in color and frothy. The key is to overly beat the eggs and incorporate air into the mixture. While the whole egg method won’t produce as fluffy of an omelet, it will still produce a lighter, fluffier omelet.
What makes an omelet super fluffy?
There are two things that make an omelet fluffy – separating the eggs and whipping the egg whites until medium stiff peaks form. To keep an omelet light and fluffy, do not add vegetables or meats to the egg mixture before cooking. Make sure your fillings are cooked and add them to the omelet when it is almost done cooking and just before folding.
Why is my omelet rubbery?
If your omelet is dry and rubbery it is because you overcooked the eggs.
To avoid a rubbery tasting omelet, follow these rules:
- Use the right pan. For a fluffy omelet use a 9 or 10-inch pan. For a normal omelet, use an 8 or 9-inch pan. If you overload the pan with eggs, you will need to cook the eggs for longer which will create an omelet with overcooked skin and a rubbery texture.
- Cook over low to medium heat. A pan that is too hot will result in an omelet with an overcooked exterior and undercooked, runny interior.
What type of pan should I use to make omelets?
There is a specific type of pan, known as an omelet pan, used to prepare omelets in a professional kitchen. While you do not have to use an omelet pan to make them at home, you do need to use the right type of pan!
- Use a nonstick pan. A nonstick pan will ensure the omelet doesn’t stick to the pan and will help when it comes to flipping and serving the omelet.
- Use the right size pan. The pan should be the same size as the omelet you want to make. If your pan is too big, the egg will be thin and unable to hold up under the weight of your fillings. As a general guideline, use an 8-inch pan for a two egg omelet and a 9-inch pan for a three egg omelet or a fluffy omelet.
How to flip it?
Flipping an omelet should not be intimidating! It’s actually very easy to flip without breaking or tearing the eggs.
The key to flipping an omelet is to start with the right pan (more on that above!).
Before you attempt to flip an omelet, first make sure the eggs are cooked around the edges and the omelet is almost done in the middle – this will help the omelet hold together. When ready to flip, gently shake the pan to make sure the bottom of the omelet is not stuck and it will easily release from the pan.
There are a few ways to flip the omelet:
- Use a spatula. Use a flexible spatula to gently lift the edge of the omelet and flip it over the other half.
- Use a plate. Remove the pan from the heat and slide half of the omelet onto a plate. Move the pan over the plate to release the other half of the omelet and flip it on itself.
- Use the pan and gravity. You can flip an omelet exactly like you flip a pancake, by using your wrist to push the pan forward and upward.
How many eggs should I use in an omelet?
The exact number of eggs you should use in an omelet depends on your appetite and what type of omelet you are making.
For a decent sized fluffy omelet, use 3 large eggs (3 egg whites and 2 egg yolks).
What to add to it?
Omelets are a great way to use up whatever cheese, herbs, meats and vegetables you have on hand! There is an infinite number of flavor and ingredient combinations to personalize a fluffy egg omelet. Try experimenting with different combinations of ingredients until you create a dish that is perfect for you!
- Bell Peppers
Meats or Plant-based Protein: (Make sure your protein is completely cooked before adding it to the omelet)
- Diced Ham
- Crumbled Bacon
- Shredded Chicken
- Diced Turkey
- Sliced or Crumbled Sausage
What to serve with eggs?
While omelets are filling and can be served on their own, there are a variety of sides that pair well with eggs!
- Potatoes – hash browns, breakfast potatoes, potato cakes, roasted potatoes
- Sautéed Vegetables – spinach, asparagus, broccoli, onions, peppers
- Toast, Bagels or English Muffins
- Fresh Fruit
- Fresh Vegetables – sliced avocados, vine-ripe cherry or grape tomatoes
- Breakfast Meats or Seafood – Bacon, Canadian Bacon, Ham, Sausage, Smoked or Cured Salmon
Are they healthy?
Omelets can be a healthy meal choice!
While eggs are high in protein, vitamins and nutrients, they can be high in fat and calories depending on how you prepare them and the filling ingredients.
To keep an omelet healthy, use an appropriate amount of oil and avoid cheese and fatty meats. Instead, opt for healthy protein such as chicken, shrimp or beans and fresh vegetables such as corn, onions, peppers or tomatoes!
How many calories am I consuming?
The exact number of calories in an omelet depends on the ingredients you use in your filling.
These corn omelets have approximately 448 calories and 27 grams of protein per omelet.
Can you eat omelet cold?
Sure! Whether you actually like the taste of a cold, fluffy omelet or not is entirely up to personal preference. Some people prefer to not reheat their eggs and instead eat them cold.
Can you reheat eggs?
Yes, you can reheat an omelet, however beware that the taste and texture of the eggs will be slightly altered.
Ways to reheat an omelet:
- Steam. Steaming a cooked omelet is a great way of gently reheating it! Place the omelet in a steamer basket and steam over low heat until just heated through.
- Microwave. Place the omelet on a microwave-safe plate and cover with a paper towel. Make sure you microwave the cooked omelet on 50% power for a short period of time, only until just heated through.
Can cooked eggs be frozen?
Omelets can be frozen! They are great to have on hand in the freezer for hectic weekday mornings!
To freeze, transfer the cooked fluffy omelet to a wax paper-lined baking sheet. Freeze the omelet until solid and then wrap it in foil and place in a freezer-safe zip-closure bag. Omelets can be stored in the freezer for up to 3 months.
This Corn Fluffy Omelet recipe is impossible to resist! Filling, fluffy and full of flavor, these omelets are the perfect way to start (or end) your day!
Until next time, friends, cheers – to an egg-cellent eggs!
More egg recipes:
The best Corn Fluffy Omelet recipe👇
Corn Fluffy Omelet Recipe
- Non-Stick Skillet or Omelet Pan
- 2 small Ears Corn – husk & silk removed and kernels sliced off cob (or 1 Cup Frozen Corn, thawed)
- 2 1/2 TBS Unsalted Butter - DIVIDED
- 6 large Eggs
- Kosher Salt & Ground Black Pepper
- 2 Oz Goat Cheese – crumbled & DIVIDED
- 8-10 Chives – thinly sliced & DIVIDED
Optional for Serving: Smoked Salmon, Fresh Dill, Cherry Tomatoes
- Cook Corn: Melt ½ tablespoon of butter in a 9-inch non-stick skillet over medium-high heat. Add corn. Sauté, stirring occasionally, until tender-crisp, about 4 minutes (SEE NOTE). Season to taste with salt and pepper. Remove corn from pan and set aside.
- Prepare fluffy omelet mixture: Separate egg whites and FIVE egg yolks (discard 6th yolk) into two separate medium-sized bowls. (Note: you will use all the egg whites and only 5 of the yolks)
- For the yolks: Whisk the egg yolks together with ½ teaspoon kosher salt and 1/8 teaspoon pepper until yolks are homogenous and pale in color. Set aside.
- For the whites: Beat all SIX egg whites until they triple in size and medium-soft peaks form (SEE NOTE).
- Fold eggs: Use a rubber spatula to gently and carefully fold the HALF of egg yolks into whites until mixture is lightened in color. Then gently fold in the reaming egg yolks until fully incorporated and no trace of whites remain.
- Cook omelet: Return skillet to heat and melt 1 tablespoon of butter over medium-low heat. Add HALF of the egg mixture and COVER. Cook, undisturbed, for 4-6 minutes or until the eggs begin to set around the edges. Reduce heat to low. Gently lift one side of the omelet and add a tablespoon of butter under the omelet. Add half of the corn to one side of the omelet. COVER and cook an additional 3-5 minutes or until eggs are almost set. Turn off the heat and add half of the cheese and chives to the side of the omelet with the corn. Use a spatula to gently lift the plain half of the omelet and fold the omelet in half, over the corn, forming a half moon shape.
- To serve: Slide omelet out onto plate and repeat cooking process with remaining butter, egg mixture, corn, cheese and chives. Garnish omelets as desired and serve immediately. Enjoy!
- When sautéing corn, be careful not to overcook it! You want the corn to be tender-crisp and not mushy!
- You can either use a whisk and a lot of arm strength to whip the egg whites, or you can use a hand-held mixer. I used a hand-held mixer because it saves a ton of time. To whip the whites using a hand-held mixer, start mixing the whites on LOW speed until frothy. Add in a pinch of cream of tartar (OPTIONAL). Increase speed to MEDIUM. Beat until medium-stiff peaks form.
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