Make a light and airy fluffy omelet that’s as simple to prepare as it is delicious. This easy recipe creates a puffed-up, cloud-like omelet, perfect for a quick breakfast or brunch.
If you’ve ever craved a soft, pillowy omelet that feels like it’s floating on air, then this recipe is exactly what you need. Imagine the fluffiest, puffiest omelet you’ve ever tasted—well, that’s what you’ll get here. The texture is light, airy, and everything an omelet should be. And the best part? It’s super easy to make, with just a few ingredients that you probably already have in your kitchen.
The key to getting that dreamy texture is all about cooking it slowly. Whether you make this omelet in the oven or on the stove, a gentle, patient approach is your best friend. As it cooks, the eggs rise and puff up, creating that perfect airy bite. I’ve added a sprinkle of toasted breadcrumbs for a little crunch and fresh parsley to give it a zesty flavor boost. It’s a breakfast or brunch that’s simple but oh-so-satisfying.
So next time you’re craving something light yet filling, give this fluffy omelet a try. It's a great way to start your day, and it’s guaranteed to put a smile on your face with each fluffy bite!
Ingredients:
5 eggs
1 cup milk
salt, pepper
½ Tablespoon butter
¼ cup panko breadcrumbs
½ Tablespoon fresh parsley, minced
How To Make a Fluffy Omelet
Preheat the oven to 350 degrees. Use half the butter to grease a 1 qt baking dish.
Toast the bread crumbs in a skillet with the remaining butter until golden brown. 
Whisk the eggs and milk together and season with salt and pepper. 
Pour the egg mixture into the prepared baking dish. 
Bake the omelet in the preheated oven for 25-30 minutes. The omelet will puff up significantly but will deflate a bit when you take it out of the oven. Sprinkle with the toasted breadcrumbs and parsley.
Puffy Omelet
Ingredients
- 5 eggs
- 1 cup milk
- salt pepper
- ½ Tablespoon butter
- ¼ cup panko breadcrumbs
- ½ Tablespoon fresh parsley minced
Instructions
- Preheat the oven to 350 degrees. Use half the butter to grease a 1 qt baking dish.
- Toast the bread crumbs in a skillet with the remaining butter until golden brown. Whisk the eggs and milk together and season with salt and pepper. Pour the egg mixture into the prepared baking dish.
- Bake the omelet in the preheated oven for 25-30 minutes. The omelet will puff up significantly but will deflate a bit when you take it out of the oven. Sprinkle with the toasted breadcrumbs and parsley.
I thought it would be useful to say mine came out great! I left off the breadcrumbs, but didn't change anything else. Took an extra 3-4 minutes in my oven. Puffy and simple.
I'm so happy to hear that you enjoyed the omelet, Kimm:).
It's in the oven now. I'll let you know how it comes out.
I hope you enjoyed this simple breakfast, Sandra.
Can’t make it puff comes out flat every time!!!!
What size baking pan are you using, Greg?
I made the omlet but made a few changes. I added an additional separated egg and whipped that egg 'white with a mixer until somewhat stiff then added 1/2 cup of almond milk and 1/2 cup half & half to the other eggs, beat till fluffy and added the whipped egg white.. Then folded in some chopped ham, cheddar & fresh parmesan cheese and a little onion. It was fluffy and delish! Loved the toasted bread crumbs on top.
Hi Olga. If i double the ingredients, do i still bake for 25 minutes?
Thank you!
You might have to bake it longer, Yelena. If the omelet is thicker, it usually takes longer to bake through all the way. However, if you double the ingredients but bake it in a larger baking dish, it might take the same amount of time.
Hey Olga, thank you for posting this recipe, I was looking for this to make for my picky girls. I used to love this when I was a child, so I know they should too!
I hope they enjoy it, Marina. It is so comforting and simple, a great one for kids.
Hi Olga! Your puffy omelet looks so good... I know you said in the recipe to use a 1 quart baking dish, but I was wondering, what dimensions/length, width, height are the baking dish you use? I tried making this with an 8 in. by 8 in. square glass baking pan with a height of 2 in. and it must have been too big, because the omelet didn't puff up much... It turned out more like a custard without the sugar, haha :). Well, the 8 in. by 8 in. and 2 in. tall pan can hold a max of about 7 cups of water, so almost 2 quarts... Do you think a glass loaf pan would work better? I have one that is about 8.5 in. long by about 4.5 in. wide and about 2.5 in. tall... I say "about" because the sides slope outward a bit, but that is also what it says on the pan, along with 1.5 qt. Maybe I should shop for a different pan? I would really appreciate any advice you could give me! 🙂
Hi Corinne!
Yes, this recipe is intended for a small dish. The loaf pan would work. If you'd like to make it in the 8x8 inch baking dish, you will need to double the recipe.