Recipe: How to Make the Fluffiest Omelet Ever

Pop's Double-Stuffed, Double-Fluffed American Omelet

This is that big boy you’ve heard about . . . stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms. Not meant for hot-weather consumption, this incredibly filling omelet should be cut in wedges for multiple servings. It’s truly an omelet to feed them all, with humble origins in my father’s home kitchen, where he uses a 1950s milkshake blender to fluff his eggs back to the glistening dawn of the atomic age.

MAKES 1 OMELET (TO FEED 2 VERY HUNGRY PEOPLE)

2 maple sausage patties, crumbled
6 slices bacon, chopped
¼ cup sliced mushrooms
6 eggs
3 tablespoons half-and-half
2 tablespoons unsalted butter
1 cup spinach leaves
¼ cup grated cheddar cheese

1. In a 10- or 12-inch skillet, cook the sausage and bacon fully over medium heat. Add the mushrooms and cook until tender. Reserve the mixture in a bowl.

2. In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun.)

3. Give the skillet a wipe and warm it over medium heat. Swirl the butter in the hot pan to coat it completely. Pour the whipped eggs into the pan and cook until fully set around the outer edges, 2 to 3 minutes. Turn the heat to low and top the whole surface of the omelet with the spinach and cheddar. Cook until the spinach is slightly wilted and the cheese begins to melt.

4. Add the sausage mixture to one side of the eggs and use 2 spatulas to fold the other half over the side with the sausage mixture. Cook until the eggs are set and the cheese is fully melted, another 2 minutes. The outer surface will be lightly browned in places and likely have some spots where cheese has broken the surface and possibly caramelized on the edges. This is considered a good thing, not unlike “burnt ends” in the BBQ world.