One of the best parts of any weekend in our house is having brunch. We love brunch because it offers the best of both worlds – breakfast and lunch, along with the sweet and savory flavors it comes with. If you ask me, the best brunches tend to come from the hole in the wall diners. The magic that comes from the flat griddle where a majority of diner food is cooked on really makes a difference. Speaking of diners and brunch, I recently made this Diner Style Omelette that was perfectly fluffy and chock full of fillings. But the key thing about this specific recipe is knowing the secret behind the fluffy texture. You’ll be surprised since it’s not just whisking some eggs…
recipe from Cook’s Country/Food
3 tablespoons heavy cream, chilled
5 large eggs, room temperature
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup sharp cheddar cheese, shredded
1/4 cup diced breakfast sausage
1/4 cup sliced mushrooms
1/4 cup diced red bell peppers
Adjust oven rack to middle position and heat oven to 400 degrees. With electric mixer on medium-high speed, beat cream to soft peaks, about 2 minutes. Set whipped cream aside. Beat eggs and salt in clean bowl on high speed until frothy and eggs have tripled in size, about 2 minutes. Gently fold whipped cream into eggs.
I would never have thought of putting whipped cream in to eggs for an omelet, but it makes perfect sense! What a great idea.