Ingredients:
- 3 large eggs: The base of your omelette.
- 2 tablespoons pancake batter: IHOP’s secret for extra fluffiness. Use your favorite boxed mix or a basic homemade recipe.
- 1/4 teaspoon salt: To season the eggs.
- 1/8 teaspoon black pepper: A little extra flavor.
- 1 tablespoon butter: For cooking the omelette.
Fillings of your choice:
Get creative! Some classic IHOP combinations include:
- Country Omelette: Ham, onions, hash browns, cheddar cheese
- Garden Omelette: Spinach, mushrooms, onions, tomatoes, cheese
- Southwest Omelette: Sausage, onions, bell peppers, jalapenos, pepper jack cheese
Instructions
- Prep the fillings: Dice and cook any meats and vegetables before starting the eggs. Prepare the cheese (shredding if needed).
- Whisk the eggs: Beat the eggs, pancake batter, salt, and pepper in a bowl until the mixture is light and fluffy.
- Heat the pan: Preheat a non-stick skillet or omelet pan over medium-low heat. Add the butter and swirl to coat the pan.
- Pour the eggs: Gently pour the egg mixture into the pan, tilting it to create a thin, even layer.
- Cook: Allow the omelette to cook undisturbed for a minute or two, until the bottom is set and the edges are firm. Watch closely to avoid overcooking.
- Add toppings: Sprinkle your chosen fillings over half of the omelette.
- Fold: Using a spatula, carefully fold the other half of the omelette over the fillings. Gently roll the omelette out of the pan onto a plate.
- Garnish and serve: Add any remaining toppings or fresh herbs for garnish. Enjoy immediately while hot!
Tips:
- Don’t overmix: Whisk the eggs just enough to combine the ingredients, as overmixing can make the omelette tough.
- Control the heat: Medium-low heat ensures the eggs cook through without burning.
- Use a good pan: A non-stick skillet is ideal for easy flipping and folding.
- Play with fillings: The possibilities are endless! Try different cheeses, meats, veggies, and sauces for a custom flavor.
