How to master the perfect fluffy sponge omelette

A sponge omelette is a splendid option for a weekend breakfast. It doesn't take much time to prepare, but it's best not to rush. You'll also need to prepare your favourite toppings. This omelette tastes great when sweet, for example with homemade jam, or in a savoury version with mushrooms, cherry tomatoes, or rocket leaves.

The sponge omelette is exceptionally delicate and light as a puff, hence the reference to the well-known pastry. The recipe is very straightforward, but it requires a bit of attention and, most importantly, keeping to the proportions. Preparing it "by eye" may cause it not to be fluffy and collapse on the plate. Another important thing is the main ingredient— eggs should be fresh and of good quality.

Just as when preparing a sponge cake, it's crucial to beat the egg whites to stiff peaks, which will ensure the omelette's fluffiness. The other ingredients are merely additions, but the proportions are vital. Just remember that there should be one tablespoon of flour for each egg. Then the omelette has the right consistency. The next ingredient is sugar, which I omit. In a savoury version, it is unnecessary. When I prepare a dessert omelette, sweetness is provided by jams or fruits. However, if someone prefers, they can add sugar to the omelette mixture.

Ingredients:

• 3 eggs
• 3 tablespoons flour
• 2 tablespoons butter
• Sugar, to taste, optionally
• A pinch of salt

Instructions:

1. Separate the egg whites from the yolks and beat the whites to stiff peaks with a pinch of salt and sugar if using.
2. Add the yolks and flour to the beaten whites and gently mix with a spatula to maintain the fluffy consistency.
3. Heat the butter in a pan and pour in the egg mixture. Cover with a lid and cook the omelette over medium heat for 3-4 minutes.
4. After this time, flip it to the other side.
5. Cook for another 4 minutes.
6. Serve the omelette with your favourite toppings.