The Accidental Low-Carb Apple Pie Omelette

On reflection, I have to admit this. I created an omelette that tastes much more like apple pie than pumpkin pie. 🙂  This happy accident occurred when I omitted the sugar-free vanilla from the pumpkin pie omelette recipe, substituted fresh apples for canned–and added the spice called “mace.”  A very nice apple pie flavor emerged — for only 10 net carbs.

Trying to lower the carbs

I started with the Pumpkin Pie Omelette, version 1.
I was working on version 2,  trying to pare down the carb count with a goal of great flavor and half the carbs.  Fresh apples, I knew from my past experiences in creating sweet omelettes (and pancakes), are really tasty additions. You can brown them in butter, sprinkle with cinnamon and stevia and they’re gorgeous.  You don’t have to use a whole apple, either, — only a quarter of a medium sized apple will do. A fine dice should yield about 1/3rd of a cup–about 5 carbs for your average apple (Granny Smith or Golden Delicious). 

My key mistake

I simply forgot to put in the Torani sugar-free vanilla in the pumpkin pie/egg yolk mix.  Without that key ingredient, the apple pie flavor jumps out at you –especially when you use the fresh, tart Granny Smith apple I used in this recipe.  The pumpkin flavor recedes into an almost savory background flavor. But it’s really good as an apple pie omelette. It’s just not a PUMPKIN pie omelette. 🙂  Live and learn.

The real difference, however, may have been the use the spice, “mace.”

About Mace – No, the SPICE, NOT the WEAPON!

Mace is the outer coating of the nutmeg fruit.  The nutmeg seed, inside the fruit, is the “nut” that we called the nutmeg “nut.”   The nutmeg fruit is kind of gloppy — nothing you’d eat fresh, but we’re told that it is used in Southeast Asian chutneys and dishes. Not something we get in the West, though. 

When you can find mace, it’s usually ground (and expensive: I paid 11 dollars for a 1.5 oz bottle of organic McCormick’s brand bottle!)  The true foodies, of course, buy it in its unground, unprocessed dried form. Then you can grind it yourself with a spice grinder. You can get the unground form  (called “blades” of mace) from the Spice House for $8.49 at this writing for a 1.5 ounce bottle (which when ground up NOT mean a real cost savings.  But sometimes we like to feel so very foodie.)

If I manage to use up all the mace in this bottle, I’ll consider the purchase and figure out if it’s worth the price. 

Photo by Jon Connell on Flickr

The ground mace from McCormick’s is very fresh seeming, slightly clumpy and moist. It’s more “floral” and “lighter” than the seed, but with a similar flavor.  I’d heard that it was “the secret” to the best apple pies from a pint-sized champion baker on a kid’s cooking show. Hmmmm.  That kid knew something about his apple pies.

Oh my, the Apples!

  • 1 medium-sized Granny Smith apple  (you’ll use 1/4th of it) —
  • 1/2 tsp Truvia baking blend (brown sugar and stevia blend)
  • dash of cinnamon, dash of nutmeg
  • 1/4 to 1/2 tsp of ground mace
  • 1/2 tsp or so of Meyer lemon juice or regular lemon juice and a sprinkle of sweetener of your choice.
  • Butter (for frying the apples)

Granny Smiths are known as the “tart, baking apple.”   The Granny Smith produced a very sweet, truly apple-pie flavor which just about overwhelmed the pumpkin. I cut the apple in two, peeled half, then cut the peeled half into two–and used a quarter of the apple. I diced the quarter apple quite small (about a quarter inch square) and measured it in a measuring cup so you, dear readers, will know how much I used. 

Directions for Preparing the Apple

  1. Cut the apple in two. 
  2. Peel half. 
  3. Cut the peeled half into two (giving you a quarter of the apple.)
  4. Dice one of the peeled, apple quarters, a smallish dice, about a quarter inch square or so
  5. Give a squeeze of lemon juice on top of the diced apples. No more than half a teaspoonful is needed.
    • Cook’s Note:I used a Meyer lemon. These can be hard to find–I found these at Trader Joe’s.
    • If you’re using an ordinary lemon,  I would add a light sprinkler of stevia or sucralose to the recipe, or add a little more of the Truvia blend
  6. In a small frying pan, melt a pat of butter.
  7. When it’s melted and sizzling, add the apples to the pain and begin to brown them.
  8. Sprinkle with cinnamon and nutmug over the apples as they fry in the butter.
  9. Add the 1/2 tsp of mace
  10. Sprinkle with Truvia baking mix.
  11. Brown the apples, remove the pan from the heat. I put them in a small container to help them cool for later.
  12. I save the rest of the apple in a baggie for later in the week!

The Rest of the Recipe

The rest of the recipe is the same as Pumpkin Omelette #1 except that we omit the canned apples and the craisins.   To recap, you’ll need

  • 3 tablespoons of pumpkin puree
  • 1 teaspoon ginger paste from a tube
  • Cinnamon, nutmeg, to taste
  • 3 eggs, separated
  • 1/2 tsp cream of tartar (optional)
  • sugar-free vanilla Torani syrup (optional) or 1/2 tsp of vanilla extra and 1/2 tsp of sweetener (also optional, see the cook’s note below.)
  • You’ll also need the cooked, diced apple that you prepared previously and set aside (see above).

The Directions for the Omelette

  1. Blend the pumpkin, ginger, cinnamon and nutmeg in a bowl, seasoning to taste. 
    • Cook’s Note: For a more “pumpkin-forward” flavor, add a teaspoon of Torani sugar-free vanilla syrup. Or substitute a 1/2 teaspoon of vanilla extract and a teaspoon of stevia or other sweetener.
  2. Add the egg yolks to the pumpkin mixture.
  3. Put the (oven safe!) omelette pan on the stove and provide a medium level of heat. Add butter and olive oil to the pan. Let the butter melt and stir occasionally to blend the butter and oil.
  4. Turn on the broiler to 550 degrees F. Let it begin to heat while you mix the egg whites
  5. Now for whisking up the egg WHITES. Add a half teaspoon cream of tartar to the egg WHITES.
  6. Whisp the egg whites until they double in volume, about 3 minutes.
  7. GENTLY fold the whites into the pumpkin mixture. Give it one or two gentle stirs with a spoon, no more. The egg whites should continue to be a foam on the top with just a few hints of stirred in orange streaks.
  8. Pour the pumpkin mix with the egg whites into the waiting, hot buttery pan.
  9. Gently add the cooked apple fragments evenly all over the omelette as it cooks in the pan. I use a fork to lower them into the omelette, one piece at a time
  10. Cook the omelette on the stove top still it mostly sets and the edges are beginning to look dry.
  11. Put the pan with the omelette in it under the broiler. Let it broil for no more than two minutes. It should puff up slightly if the low carb gods are in a smiling mood.
  12. Take the pan out of the broiler and gently slide the omelette onto a waiting plate.
  13. Give the omelette a light sprinkle of salt.

The Results

If you get the apples spread evenly all over the omelette, you’ll get a taste of apple pie in every bite.  An extra sprinkle of cinnamon and sweetener like Swerve would make this even sweeter — but I liked the slightly more savory flavor.

I can imagine other add-ins to this such as fennel or caramelized onions, to make a savory apple omelette.   

I can also imagine using sugar-free salted caramel syrup in this, to make it even sweeter. I could imagine serving it piled high with whipped cream as a dessert, even. 

In my next try at this, I’m thinking of adding a few fresh cranberries to the apple mixture–I’ll probably cook them separately with extra sweetener and a squeeze of fresh orange juice, then fold the cooked apples into them–and then make small dollops of apples and cranberries, hmmmm.  That would add four more carbs.  I’ll let you know how that turns out.  Sounds like a promising Turkey Day breakfast! 

The Pumpkin Pie Omelette: Take 1: The Test

The sweet omelette is a great treat for holiday mornings.  Everyone is usually carbing out on pancakes, doughnuts and sweet rolls.   What about a pumpkin omelette?  With all the taste of pumpkin pie, the ease of an omelette? And low carb to boot?  Here’s my first try and it’s tasty enough to share the initial recipe. It will only get better — and I will update this through the week as I perfect it!

Holiday Morning Hells

Holiday mornings can be a low-carber’s hell, especially given what’s coming up the rest of the day. Recent discussions in the dirty, lazy keto Facebook group (which I LOVE),  have been revolving around a certain no-crust, low carb pumpkin pie recipe. And I thought, that’s a good deal of trouble to go to when I would likely be the only person eating it.  That got me to thinking.  These ingredients are very similar to a good, sweet omelette recipe.  You wouldn’t have to use as many–and you could definitely get away with losing the Splenda blend if sweetness came from other elements, like, say, fried apples and dried cranberries. 

Warning: This is a NOT QUITE keto, REASONABLY low carb recipe coming in at 25 g of carbohydrates.  This is the first test, with just the ingredients I had in the kitchen (because it was snowing in Northern Virginia. And sleeting.) 

& Fat

The Essentials of the Sweet Omelette

Eggs, sweetness and fat are all that make up the sweet omelette. Eggs provide the canvas, the texture and some slightly umami components of taste.  Sweetness (and spice!) can come from many sources.

Pumpkin pie is mostly eggs, pumpkin, heavy cream and sweetening agents. Usually sugar is required in order to create the chemical bonds that keep the pie from becoming a gloppy mess–which is why in the low carb pie recipes, you will see the use of baking blends.  Baking blends are mixtures of sugar with a low-carb sweetener. I like Truvia’s brown sugar and stevia blend, though sometimes you need the Splenda blend to provides the stronger texture. 

In the omelette, eggs, not sugar, provide the structure (and texture) of the dish.   In my deconstruction, I realized that the cream may be redundant.  The pumpkin pie puree may provide the “softening agent” to make sure the omelette version doesn’t get tough. And for sweetener, a teaspoon of Torani vanilla syrup, the kind I sometimes use in my coffee, would probably be ample as both a sweetener — and it would go well with the spice elements.  Ginger is a nice big flavor.  It’s a key ingredient in making for a “wow” pumpkin pie, along with the cinnamon and nutmeg.  (Mace, another beautiful warm spice, would go lovely with this, but I didn’t have any on hand).  Most pumpkin pie spice blends are weak on ginger — it’s one of those flavors that degrades quickly in powder form. 

Finally, fruit would definitely raise this out of the ordinary.  I had a can of apples that needed to get used up (from over a year ago) and also some reduced sugar craisins (cranberry raisins). While they added a carb or so,  (gads, it added far more than I intended!  see nutrition notes at the end.) the apples added some acidity and the craisins, a little more chewy texture. 

The results:  GLORIOUS on the first try!   I had a little trouble with getting it out of the plate as there was a slight “sticking” issues — not quite  enough structure in the omelette to allow it to entirely stay together from the pan to the plate — but the taste was everything I hoped for. My only problem: I made this a two-egg “test” omelette, rather than a 3-egg “meal.”  I definitely wanted more.

The Test Recipe

This is the recipe as I constructed it from what I had on hand.  In the next version, I will be more precise on measurements and I’ll experiment with more usual ingredients (like ordinary vanilla extract) to create look at more options. 

I know the chefs in my family would roll their eyes at my use of ginger paste from a tube, but who in the world has time to prepare fresh ginger?  Ginger powder loses its punch rapidly in the jar. Ginger paste retains it oomph and adds something special to pumpkin recipes, generally.  It’s also easier to measure.

The cooked canned apples were prepared with some sugar by the canner. What would probably be better?  Apples or pear pieces, fresh, fried in butter until slightly soft!)  Raisins or sultanas (golden raisins) would be good substitutes for the craisins. 


  • Two large eggs
  • 3 tablespoons of pumpkin puree (from a can)
  • 1 tsp Torani sugarfree vanilla syrup 
  • Ginger paste from a tube – 1 scant tsp
  • Cinnamon (two dashes, maybe 1/4 tsp, no more).
  • Nutmeg  (dash) 
  • Reduced sugar craisins (14)
  • 1 ounce (5 pieces) of cooked, canned apples
  • Butter (1 pat, for cooking)
  • Oil oil (2 tbls, for cooking)
  • 1/4 tsp cream of tartar (for the egg whites)

Step 1 – Separate the Eggs

The base recipe for this is the fluffy omelette recipe.

Separating the eggs is pretty important for this recipe. We’ll be adding the yolks to the pumpkin, which makes the mixture a bit heavy. It would be even heavier if I’d used applesauce, so the whole thing would have serious trouble rising and getting nice and fluffeh!

The whites need to be separated out into their own bowl, with no speck of yellow yolk in them.

Now you should have two bowls: a bowl with the yolks in them, and a bowl with the egg whites in them

Step 2 -Prepare the pumpkin base

In a THIRD bowl, add the pumpkin, ginger paste, sugarfree vanilla syrup, and mix with a fork into they’re well combined.

Next, add the cinnamon. Stir. Taste. If you’ve added too much, you have an entire can full of pumpkin puree, so you can start over. 😀

Next, add the nutmeg.  Stir. Taste.  Is it pumpkin pie flavor yet?  A little salt might perk things up.  Adjust seasonings a bit if you need to! 

Step 3 – Prepare the omelette pan.

The omelette pan should be oven safe. Cast iron or stainless steel or whatever, we’re eventually going to put it in the broiler.  But for now, we’ll be working on the stove top.

Heat the omelette pan, adding the olive oil and the pat of butter.  Let that warm up over a medium heat.  Don’t do this until you’re sure you’re ready to do the NEXT steps (4 and 5) are set up and ready to go.  Overheating the pan or underheating the pan are two of the usual mistakes. Be ready to have a hot pan ready to go for step 7! 

Step 4 – Pour the Pumpkin Mixture into the Egg Yolks

Stir until well combined.  This is simple, probably take 10-30 seconds.

Step 5 – Whip the Egg Whites

Use a whisk.  Add the cream of tartar to the egg whites (if you have it–found mine at the back of the cabinet!).  I whipped them for about two-three minutes, until the butter in the omelette pan melted into the olive oil and began to sizzle a little. 

Step 6 – GENTLY fold the whites into the egg yolk and pumpkin mixture. 

Do NOT MIX them well! You want to preserve the light fluffiness of the whites!.   Mix them just a little bit, to get them very lightly combined.

You now have 1 bowl of pumpkin pie omelette mixture.

Step 7 – Pour the Pumpkin Pie Omelette Mixture into the Hot Pan — and Turn on the Broiler

  • Pour the mixture in to the pan
  • Turn on the broiler (about 550 degrees F.)
  • Let the omelette begin to solidify slightly and the bottom to firm up
The apples are a bit sunk into the middle of the mixture. I combined them with the pumpkin mixture which was a bit of  a mistake.  They should’ve been set of the surface of the cooking omelette.  Don’t let this happen to you.

Step 8 – Add the apples and craisins to the omelette

Set the apple pieces around the omelette with an eye to not putting too many in the middle. You’ll see that I failed this step. Spread them out some. 

Dot the craisins around the omelette’s surface as well so that they’re spread out more or less evenly across. 

Cook’s note. I DID NOT add the apples, as I should’ve, on top of the omelette with the craisins. Idiotically, I added them to the pumpkin puree. They glopped into the center of the pan and created a structural weakness in the middle of the omelette.  I noticed this and moved them around a bit while the mixture was still wet in the pan, but you’ll see it did not entirely save the situation. 

Step 9 – Put the omelette pan under the broiler

When the edges of the omelette get dry and the center has begun to get solid, put the omelette pan under the broiler.  This will cook the top of the omelette without burning the bottom.   Let it sit there for no more than 2 minutes or so. It should be very, very slightly browned on top. 

Step 10 – Remove the finished omelette from the pan onto a waiting plate.

I found this to be the perfect sweetness for me, but if you’re really needing a sugar hit, maybe the lightest of dustings with Swerve might be in order.  Another option for this?  Fresh, heavy whipped cream. 

As I slid the omelette out of the pan, some of it was, sadly, left behind.  The failure to PLACE the apples on top (as I did the craisins) led to their settling in the middle and creating a weakness in the structure so that the omelette failed to land completely clean on the plate.   Still delicious though.  Thought you’d learn more from my mistakes! 

AND NOW For the Dirty, Lazy Nutritional Facts

  • Pumpkin puree: 1/4 cup has as many as five carbs, according to the label, 2 g of fiber — which would make this a little less than 3 carbs.  I used slightly less than that but I’m keeping the 3 carbs count anyway. It might be as little as 1.5 carbs.
  • Ocean Spray’s reduced dried cranberries package says 1/4 cup has 33g carbs with 10 grams of fiber.  That’s 23 grams (maximum).  It’s a substantive carb kick, but I know that I used far less than that (14 craisins). I’m saying about an 1/8th of a cup.   That would bring it down to about 12 carbs. Still a heftier punch than I had estimated.
  • Raisins or sultanas would be about 7 net carbs for a tablespoon. So, next time, I plan to use sultanas and only 3 or 4 craisins. I also want to consider fresh cranberries. 
  • Cooked apples:  I used Glory Foods, Sweet Traditions Fried Apples. Not the best choice! 🙂  We don’t always make good choices.  But it was what I had.  1/4 cup would be 10.5 carbs and .5 g of fiber, so 10 carbs it is.
  • In dirty, lazy keto, we’re not worried about the rest.  But that does bring this recipe up to a whopping 25 carbs.   
  • Now before we BOGGLE, I want to point out: most of the carbs came from my yummy additions — and I did NOT have to use the Splenda blend.  1/4 cup of the Splenda blend yields (drum roll please): 46 CARBS.  If you used 1/8th cup, like you would likely have in a slice of that pumpkin pie recipe? You’d be looking at 23 carbs.  So this recipe is pretty comparable to one slice of the crustless pumpkin pie. 

In tomorrow’s test, we’ll slim this puppy down! 

On the Art of Omelettes

The study of cookery is a very helpful hobby in going LCHF, paleo or keto, dirty, lazy or however you practice. Modern cooking relies heavily on wheat, sugar, and grains for flavor, aided by that hit of happy brain chemicals (dopamine) that makes the Standard American Diet (known as SAD) such an addiction. For the four good years I had on LCHF, the morning omelette was my go-to meal for helping me stay on track.

Omelettes are versatile and can be tailored to any taste: a plain cheese omelette with a side of smoked salmon or proscuitto,  a spinach, gruyere, onion and mushroom, “florentine” affair, and my go-to,  the veggie omelette, which can move with the seasons. Omelettes can be sweet as well as savory–I can gentle sauté a chopped apple–half of an apple, or a pear!  in butter, adding tarragon and a light touch of stevia for a fairly low carb, tasty sweet.  At the end of the day, a sweet omelette can be better than cake.

I wouldn’t do a sweet omelette every day–that would set my sweet tooth on high alert–but when the rest of the family is having doughnuts? Say, at Christmas? Or if I am hankering after cookies and cake after a good LCHF meal?   A sweet omelette is a nice indulgence.

The Two Schools  of Omelettes

There are those who believe that putting in milk, cream or creme fraiche  is absolutely necessary to creating a smooth, “perfect” omelette.  And then there are those, like most chefs I’ve known (mostly hanging out at the omelette bar in European restaurants) — who don’t believe in using milk or dairy in omelettes.  Part of this has to do with the two kinds of omelette: the fine, thin, pale yellow “French” omelette  (made in those restaurants) and the less common “fluffy” variety.  I am more a fan of the “fluffy” omelette. The thin French omelette does not include dairy; the fluffy variety often does.

Cook’s Illustrated is one of my favorite resources for learning the “proper” way to  cook just about anything.   Their recent (on display til 24 Dec, 2018) issue on “Skillet Dinners” includes a long article on the “Fluffy Omelette,” an oven-baked creation. I borrowed a little from this, from my own experience, and from around the Internet for this piece.

Lan Lam, the author of “Fluffy Omelettes,” reveals the whys and wherefores of dairy in omelettes: they make the omelette texture softer and less likely to go “tough.”  The dairy’s fat coats the proteins in the egg and prevents the bonds among the proteins from becoming so strong that the omelette gets tough. Water in the dairy dilutes the proteins, so that they have more difficulty “finding” one another and bonding, as well.

I personally had learned techniques over the years that combined the French with the Fluffy, a mish-mash of cooking styles to be sure.  In short,  you start the omelette on the stove-top,  then finish it in the oven, or, more precisely, under the broiler.  If done well, you get a softly browned underside and a lightly puffed top that can easily be folded over into a half-moon shaped delight.  Or, if Mistakes Were Made,  you can get a burned bottom and an overcooked top, leading to something that my dachshund enjoys, the only person in the house who deems it edible.  Tough omelettes are not the way to start the day.

The Secret Tricks to Fluffy Omelettes

Having made so many, many batches of “cloud bread” — that staple of LCHF and keto diets. Over the years, I’ve learned that there are many hidden secrets to getting egg whites to agree to stiffen themselves into those essentially “peaks”– whether soft or “stiff.”  Oh, gods,  have I gone bonkers trying to learn how to achieve this feat.  It took many batches (and research) until I stumbled upon the secrets.

A super fluffy omelette takes time — because eggs are tempermental — and by that I mean, seriously, temperature matters. They are moody foods.  The fluffy omelette relies on egg whites that are PRISTINELY separate from the yolks.  This is easier to do when the eggs are cold. But the white whites whip up higher and more easily if they are ROOM TEMPERATURE.   ARGH!

On the whole, if I’m making breakfast-in-the-morning-in my usual hurry,  I use cold eggs from the fridge. If I’ve got more time, for example, if I’m making cloud bread or crustless quiche, etc, for later in the day,  I put the egg whites in a bowl and leave them on the counter for an hour or so.

Here are some more special tricks:

  • Whip the egg whites separately from the yolks.  The fat in the egg yolks seriously inhibits the creation of the fluffy peaks needed for the fluffy omelette.  Even a tiny speck of protein from the egg yolk can make whipping the whites a difficult, sometimes even futile experience.
  • Put in a half teaspoon of cream of tartar.  This acidic substance helps to make the bubbles of air slightly more strong.   If you’re out of cream of tartar, a teaspoon of lime or lemon juice can substitute (not as good but good enough in a pinch.)
  • Use a stainless steel or copper bowl for whipping the egg whites. The slight acid surface of these metals promotes more fluffiness, faster.
  • Crack the egg on the flat of the table, not on the side of the bowl.  The bowl rim pushes egg shells INTO the egg, making it more likely to fragment and punch a hole into the egg yolk. Striking the egg on the table usually creates a nice, clean crack.
  • Get a stand mixer to mix the eggs if you can.  This is labor intensive work.
  • Alternatively, especially if you’re just cooking for yourself, a mini mixer works nicely.    It takes about two minutes to get them up to the nice soft peak stage–five or six thirty second pulses for best results.

    Another trick work mentioning: the three bowls methods of separating eggs.


The Three Bowl Method of Separating Eggs

Yes, I use lots of pots, pans, and bowls when I cook but three bowls?  Just to separate eggs?  The thing is, if the tiniest spot of yolk gets into the egg whites when you separate them, YOU ARE DOOMED.  Well, not quite, but if you’ve ever spent an HOUR trying to get “stiff peaks” or even “soft peaks” out of a bowl of persnickety egg whites, without success, this is probably the main reason why–some small specks of yolk fat in the whites.

I found the three bowls method here.  The basic idea is that you have one bowl that crack the egg over –your “working bowl” for the current egg.    The second bowl is where you put the yolks.  You crack the egg into the working bowl and fish out the yolk (more on that in a moment), putting the yolk in the yolk bowl. Then you inspect the white in the working bowl for specks of yolk or egg shell.  Once you’re satisfied that there is no yolk in there (and extract any stray eggshell bits), you pour the whites from the “working bowl” into the “ready for beating” bowl.   Then you go and crack another egg into the working bowl and repeat.

The three bowl method is very useful if you’re separating four to six eggs for cloud bread.  For my usual two-egg omelette, I use the working bowl and the yolk bowl to crack the first egg.  I dump the contents of the working bowl, suitably cleaned and inspected for possible yolk,  into the mixer cup of my NutriSystem mini-blender, then crack the second egg. It’s TECHNICALLY the three bowl system.  It prevents me from having to throw out BOTH egg whites if I’m really set on a particularly fluffy omelette–and  I screw up in cracking the second egg.



Two methods of Separating Eggs

I was taught by my clever mother-in-law that you can use the egg shell itself, like a bowl, to help separate the yolk from the whites.  You can do this by:

  1. Cracking the egg on the table (not the bowl rim) which helps to create a cleaner “rim” on the edge of the egg.
  2.  Over a clean bowl (the “working bowl”), transfer the egg yolk from one half of the eggshell to the OTHER half of the egg shell, allowing the egg whites to fall into the (working) bowl below.

The egg shell rim is just the right amount of sharpness to separate the yolk from the white.  It’s a very clean method, but requires a little practice and dexterity.

The OTHER method for separating eggs is to USE YOUR HANDS.   This is a kind of “cheffy” way of doing it.  It’s also a bit icky if you’re squeamish.  It’s very similar to the eggshell method, except that you crack the egg, and pour the white THROUGH YOUR FINGERS into the working bowl, cupping your fingers to hold and retain the egg yolk. After the white slips through your fingers into the “working” bowl, you then slip the egg yolk into the yolk bowl.

Needless to say, you’ll want very clean hands for this.

Now You’re Ready for Making A Fluffy Omelette

Some Tasty Variations:

* Fluffy Omelettes: Base Recipe
* Pumpkin Pie Sweet Omelette (Test 1)

The pumpkin pie omelette