Puffy Omelette

There’s no simpler pleasure than biting into a puffy omelette filled with your favourite ingredients. What makes this basic omelette recipe so airy is whisking the yolks separate from the whites.

Prep Time:
5 min
Cook Time:
13 min


Nutrition Facts
  • 2 eggs, separated
  • 2 tsp (10 mL) water
  • Pinch salt
  • Pinch pepper


  1. Preheat oven to 350°F (180°C).
  2. Whisk egg yolks, water, salt and pepper until blended; set aside.
  3. Beat egg whites in medium bowl until stiff but not dry. Fold yolk mixture gently into whites.
  4. Spray 8-inch (20 cm) ovenproof skillet with cooking spray. Heat skillet over medium-high heat. Pour egg mixture into skillet; smooth surface lightly. Lower heat to medium-low and cook until omelette is puffed on top and lightly browned on bottom, about 5 minutes.
  5. Place skillet in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, 8 to 10 minutes.
  6. Without cutting all the way through omelette, run knife through top surface slightly off-centre, fill one-half of omelette if desired, then fold omelette in half. Serve immediately.


Omelette can be served plain, or with a filling or a sauce.

If making a dessert omelette, after egg whites are beaten to soft peak stage, gradually beat 2 tbsp (30 mL) sugar into whites.

For fluffier Puffy Omelettes, add a pinch of cornstarch before beating egg whites.

Handle of skillet can be ovenproofed by wrapping in a double thickness of aluminum foil.