This is the fluffiest omelette the world has ever seen. Its interior is ethereally delicate, almost like a soufflé, like an edible cloud. Each bite melts in your mouth, leaving you desperate for the next one. It can be quite a large serving for a hungry single or two smaller portions for lovebirds.

Fluffiest Buttermilk Omelette with Macerated Strawberries
1 – 2 servings
Omelette
2 large eggs, separated
⅓ cup (50 g) all-purpose flour
½ cup(120 ml) buttermilk
1 tablespoon honey
pinch of salt
1 tablespoon ghee

Macerated strawberries
200 g strawberries
1 tablespoon honey
1 teaspoon rose water (alternatively lime/lemon juice)

1. Using an electric mixer on high speed, beat the egg whites with a pinch of salt in a medium bowl until stiff peaks form, about 3–4 minutes. Whisk the all-purpose flour, egg yolks, buttermilk, and honey in another medium bowl to combine. Fold the egg whites gently into the buttermilk mixture and stir with a rubber spatula to incorporate.

2. Heat the ghee on a medium skillet (20 cm/8 inches). Scrape in the batter and use the back of a spoon to gently nudge it all the way to the edges. Cook covered until the bottom is golden brown, 4-5 minutes. It will still look quite wet and uncooked. Flip the omlette (be careful, but resolute!) and cook another 3-4 minutes, until the bottom is golden brown. Serve immediately with a dollop of yogurt, macerated strawberries, and a pinch of toasted sesame.

3. Make the macerated strawberries: Combine the honey and rose water in a medium bowl. Add the sliced strawberries; let macerate for 5-10 minutes, until the fruits soften.

Tip
If your omelette falls apart during flipping, don’t worry, tear it into large pieces and cook with an additional tablespoon of butter and raisins. Transfer to a plate, dust with powdered sugar. You have just made yourself a kaiserschmarrn.

Share a picture of your dish with me on Instagram by tagging #rozkoszny @rozkoszny which will help me to find you. Smacznego!

Yours,
Rozkoszny

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