There may not seem reason to riff on omelet, a breakfast classic. From the vast array of recipes that exist for butter-yellow French rolled omelets to thick, vegetable-filled Chinese egg foo young (and everything in between), you may ask why would I need another omelet recipe? That’s a great question, and I’ll answer in two words: sweet omelets. Creating this dish does require a bit more work than the speedy crack-whip-dump of a plain omelet, but once you slide an omelet shiny with butter and smelling of warm sugar (it’s a thing, I swear) you won’t mind having to wash an extra bowl. 

As if you needed any more convincing after reading the words “shiny with butter,” allow me to also inform you that the final product basically tastes like a crepe. Doesn’t that sound like a welcome break from savory cheese-filled things you eat every Sunday morning?

Separate 2 eggs, placing the yolks in a medium bowl and the whites in a large bowl along with a pinch of cream of tartar. Use a whisk or an electric mixer to whip the egg whites into soft peaks—meaning that if you were to lift the whisk or beater from the eggs, the whipped egg in the bowl will form just a small mound, and the peak will collapse soon after.

Meanwhile, whisk the egg yolks with ½ tablespoon granulated sugar. Fold the whipped egg whites into the yolk mixture until just combined.

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Heat a large nonstick skillet over medium low and melt a knob of butter. Pour in the egg mixture and let the omelet cook for 2-3 minutes, until the omelet is firm and beginning to brown. Carefully flip the omelet (I find a fish spatula to be the best tool for this), and let the omelet cook for 1-2 more minutes.

Slide the omelet out onto a plate and fill it with macerated or freshly sliced fruit, a swipe of jam, powdered sugar, and/or drizzled honey.