Description

A light and airy sweet omelet, gently cooked to a golden hue and dusted with powdered sugar. This dish offers a delicate balance of sweetness and a tender, custardy texture, making it a delightful option for breakfast or a light dessert. It’s prepared simply in a pan, yielding a comforting and satisfying experience.

Ingredients

Scale

3 large eggs
2 tablespoons granulated sugar
1/4 cup milk (whole or 2%)
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon unsalted butter
Powdered sugar, for dusting

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Instructions

In a medium bowl, whisk together the eggs, granulated sugar, milk, vanilla extract, and salt until well combined and slightly frothy.
Heat a 9-inch non-stick skillet over medium-low heat. Add the butter and swirl to coat the bottom of the pan as it melts.
Pour the egg mixture into the hot skillet. Cook undisturbed for 3-5 minutes, or until the edges begin to set and turn golden brown.
Gently lift the edges of the omelet with a spatula to check for browning and to allow any uncooked egg to flow underneath.
Continue cooking for another 2-4 minutes, or until the omelet is mostly set but still slightly moist on top.
Carefully fold the omelet in half or cut it into wedges as desired.
Slide the sweet omelet onto a plate. Dust generously with powdered sugar before serving.

Notes

For extra fluffiness, separate egg whites and whip to soft peaks, then gently fold into the yolk mixture.

Serve immediately for the best texture.

Customize with a sprinkle of cinnamon or a side of fresh berries.

Ensure your pan is truly non-stick for easy removal.

Prep Time: 5 minutes
Cook Time: 10 minutes

Nutrition

Calories: 250
Fat: 14g
Carbohydrates: 20g
Protein: 12g