I discovered Jean Imbert’s 3 egg fluffy omelette on a friends Instagram page and had to give it a go, it looked so interesting with the light fluffy egg oozing out of the folded omelette. You basically need to whisk the eggs until you have a nice mousse texture and double cook it in the pan first with oil, then when you can lift the sides, tuck some butter in to make it crispy on the outside and light and moussey on the inside. Wow!
I served it up with a side of fermented veggies, avocado and any other veggies I had on hand. My 11yo loved it. It also inspired me to make a fluffy 2 ingredient banana pancake (click here for the recipe)
When I’m making Jean Imberts fluffy omelette for my kids, I use a small non stick pan and use 2 eggs instead of 3. I also tried it with a sprinkle of some cheese before folding and I bet some finely chopped bacon bits and chives would be amazing too.
Check out the YouTube video on how to make it here. You will need 2-3 eggs, olive oil and butter.
I really recommend giving it a go! Hope you enjoy 🙂
I am a certified Holistic Health Coach and Mother of 3. My food awakening journey starts as a cross cultured kid growing up in South West Sydney in the 80’s. Arriving as a Vietnamese refugee and immersed in the many cultures that gathered around in the suburbs meant we travelled the world in one day with our palates.