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  • Mar 8th 2011
  • 0 comment


  • 2 large free range eggs, separated
  • 2 tbs milk
  • 2 spring onions, finely chopped
  • 20g butter
  • freshly ground salt and black peppercorns


  1. Place the egg yolks, milk and spring onions into the mixing bowl. Attach the wire whisk to the mixer. Turn to speed 6 and whisk for 30 seconds. Set bowl aside (If you do not have a separate bowl, remove the mixture from the bowl and set aside. Wipe out the bowl with paper towel).
  2. In a separate bowl, whisk the egg whites on speed 4 to soft peaks (do not over mix).
    Heat a non stick heavy based frying pan over a medium heat, add the butter, swirling to coat the base.
  3. Working quickly add the whisked yolk mixture into the soft egg white peaks and turn to speed 1. Mix until combined but do not over mix.
  4. Pour the omelette filling into the hot pan. Cook for 2 minutes or until firm and golden underneath and just firm on top. Gently run a spatula under one side of the omelette and fold over. Remove from the pan, season to taste and serve immediately.


  • 2.8L KitchenAid bowls are available from stockists. Using two bowls makes cooking so much easier.
  • With this style of omelette it is easier to work with a smaller quantity of mixture. However, if desired a larger omelette can be made or use 2 frying pans at once!!!
  • If the egg mixture separates simply return it to the stand mixer and gently whisk to combine again.
  • Grated cheese or freshly chopped herbs can be added to the egg mixture.