Welcome to Abbey’s Laboratory.
So I’ve been working on this omelette recipe / technique / idea for several weeks now. It all started when I was really craving a giant omelette after one of my workouts. I’m lactose intolerant, so I couldn’t safely go the milk/cream route. But I can handle yogurt (due to all the good bacteria). And I’ve been known to replace yogurt for milk/cream, etc. in a lot of recipes and it’s always worked out well. Baked goods come out thicker and ‘creamier’, which I always prefer, so it’s a natural swap for me.
Except I hadn’t ever done it in an omelette before… frankly, my omelettes (when I decide to make one instead of just… eggs…) tend to just be beaten and seasoned eggs. It gets the job done, but you gotta use a lot of egg to beat into something big enough for a stuffed omelette. And that isn’t always ideal.
I also really enjoy what happens to an egg mixture when you whip it in a blender… it puffs up as it cooks, so not only is it gorgeous, but so light and airy. And I thought maybe whipping the eggs with the yogurt would help make it come together better, and sort of break down the thickness of the yogurt and bring it all together easier.
The first few times I tried it, it came out terribly. I mean… it started off great, tasted wonderful, but wasn’t an omelette.
It was blob goop mess.
Then, through a lot of trial and error, a lot of eggs and a lot of burnt-on skillet egg skin, I got it right.
The key is how you’re finishing it off… due to the yogurt, this mixture REALLY wants to stick to the pan. But I figured out how to not let that happen and it’s not by adding more grease!
This omelette, guys… this omelette is just so good. It’s like an egg cloud. You can see the tiny air bubbles… it’s almost sponge-like in appearance. Yet, it somehow still remains rich. The yogurt helps that, obviously, because greek yogurt is so rich and thick and creamy. I use a combination of whole eggs and egg whites, along with the greek yogurt so it’s incredible protein packed. I’ve been on a new training program lately and have had to really amp up my protein amount. I prefer veggie omelettes over meat-filled ones, but you can use whatever you like! I always tend to have bits of leftovers in the fridge, so rarely have to start from scratch with my fillings. And since we all know I’m lactose intolerant, my cheese choice is either sheep feta or goat cheese.
For this particular one below, I had leftover roasted broccoli, sautéed spinach, and also used some chèvre and softened onions. But again, use what you like!
So here we go, guys. I hope you try it. It’s sooo good. And worth all the yummy mistakes that got me there.
But then again, isn’t everything? 😉
WHIPPED YOGURT OMELETTE
I generally like caramelized, or at least softened onions in my omelettes, so if you do too, do those first in the non-stick skillet you’re planning on using for the omelette, then set aside.
Also, any other veggies or filling ingredients you have to cook ahead of time, do so now. I generally have leftovers to use, but have them ready to go beside the stove, along with the cheese I’m using.
I’m an over-stuffer, so I usually use about 1 cup of filling ingredients.
Basically, once you whip your egg mixture, you want to cook it immediately so you keep the air… so have everything ready to go!
Preheat your 10 inch non-stick skillet to medium heat, add whatever oil/butter you prefer. I’ve used coconut oil, vegetable oil, olive oil and butter… doesn’t matter as long as the whole skillet has a light layer of it.
In a blender (or a tall, 2 cup size cup to use an immersion blender), combine the following…
- 2 large whole eggs
- 4 egg whites (or 3/4 cup liquid egg whites if you use those)
- about 1/3 cup plain, full fat greek yogurt or 2 giant spoonfuls (pay attention to the brand you buy and make sure it’s only strained yogurt and does not have added starches or thickeners)
- several pinches kosher salt
- cracked black pepper to your liking
Blend this until all the ingredients are fully mixed together, then keep going. You want a lot of air in this mixture, so whip it real good.
Pour your whipped egg mixture into your hot and greased skillet.
Let it sit and begin to cook on the bottom for about 30 seconds before you start pulling at the sides with a rubber spatula, per normal omelette protocol.
(I get real hippie at this point and sprinkle a fair amount of nutritional yeast flakes into the eggs as they cook for added protein, B vitamins and and fiber, but you don’t have to 😉 )
Continue to pull from the edges of your pan and allow raw eggs to make their way to the pan edges. Once you start to see the edges become fairly cooked, go ahead and add your cheese and other filling ingredients to one half of the egg mixture in the pan.
If your filling ingredients aren’t seasoned well, do so now.
You may start to see some stubborn eggs sticking to the edges, try to release them with the spatula.
After a minute or two, you should be fairly close to being done.
Cover the pan with a lid, or another skillet and reduce the heat to low.
Walk away and let it finish cooking, open-face, until all the eggs are set. This takes a couple minutes, just keep checking it. As long as it’s on low, you shouldn’t have any issue with overcooking.
This ‘steaming’ helps release any bit of egg that got stuck to the bottom of the pan. It should now be able to fold with no sticking.
Carefully transfer to your plate.
Thanks for reading, y’all. Happy Sunday!!! xo