Perfect weekend breakfast: Whip up a fluffy sponge omelet

A sponge omelet makes a fantastic choice for a leisurely weekend breakfast. It doesn’t take long to prepare, but it’s best not to rush. Be sure to have your favorite toppings ready. This omelet can be enjoyed sweet, with homemade jam, or in a savory style with mushrooms, cherry tomatoes, or arugula leaves.

The sponge omelet is incredibly delicate and light, hence its comparison to a well-known pastry. The recipe is simple, but it requires some attention, especially in maintaining the correct proportions. Preparing it "by eye" might lead to an omelet that isn’t as fluffy and that might collapse on the plate. Most importantly, use fresh, high-quality eggs.

Similar to making a sponge cake, achieving stiff peaks when beating the egg whites is key to a fluffy omelet. The other ingredients are just enhancements, but correct proportions are critical. Just remember, there should be one tablespoon of flour for each egg. This gives the omelet the right consistency. I usually skip sugar in the savory version, as it isn’t necessary. For a dessert omelet, sweetness comes from jams or fruits, though you can add sugar to the mixture if you prefer.

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. 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 preserve the fluffy consistency.
3. Heat the butter in a pan and pour in the egg mixture. Cover with a lid and cook the omelet 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 omelet with your favorite toppings.