SECRET to the Fluffiest, Mouthwatering, Omelette EVER

Breakfast just might be the thing I look forward to the most on the weekends. You see, I’m one of those guys who does everything big, and when it comes to food, I take it full tilt. Living in New York, we’ve got some of the most outrageous diners anywhere and big hot breakfasts are the specialty.

First off you’ve got your carb-loaded delights like pancakes, waffles, thick French Toast and bagels. Then there’s your proteins like eggs any style, crispy bacon, big fat-link sausage, ham, and tasty Taylor Ham (because there’s no such thing as pork roll where I come from), and of course there’s always some juicy grilled-up steak with your eggs. Holy crow, did I forget to mention crispy home fries and shredded hash browns? (Sorry my southern foodies, there are no biscuits and gravy in this area. Try some bagel with fresh smoked lox and cream cheese for a new twist.) High up on my all-time fave list is the Breakfast burger – a juicy cheese burger hot off the griddle topped with a couple of eggs over easy – and salty, crispy bacon if you can handle it. Messy as all hell but trust me, it will change you forever.

Now, the staple of every New York and New Jersey dinner is the big-ass omelette, made in a bazillion varieties – filled with all of the meats, veggies and cheeses you can think possibly of. The combinations are endless and there’s a place by me that even makes one with Polish kielbasa and cheddar – to die for.

The one thing you’ll notice with all of the omelettes that these diners make is that they are just huge and incredibly fluffy. But how come you can’t make ’em all light n’ fluffy like that at home? Well, actually you can, mi amigo and here’s the secret that I learned from a diner owner. Are you ready?

The Secret has 3 EASY STEPS:

1. Whisk the eggs well.

2. Add a little cream

3. And for the SECRET INGREDIENT: a pinch of baking soda! I kid you not, a nice pinch of household baking soda that’s sitting in your cabinet will make the magic happen. Your omelette will be thick, light and fluffy, It’ll will melt in your mouth, and everyone will swear you’re a classically trained chef!

Ok, that’s enough talk… I’m starving and bacon, cheddar, pepper and onion omelette is coming up!

~ Frank Rizzo