Omelettes are a breakfast staple, and for good reason. But if you want to one-up your egg game, there's a little secret you should know. To make the airiest and fluffiest omelette you've ever had, just add a touch of pancake batter right in with the eggs. The batter adds a fluffy yet creamy texture, and it tastes great with any vegetable or other filling you choose to put inside.
Crack open the eggs into a small bowl. Beat with a fork. Add in the milk and pancake batter. Beat again with the fork.
Melt the butter in a frying pan over medium heat. Pour the egg mixture into the pan.
Allow the eggs to cook for several minutes. Run a spatula around the edges of the frying pan to make sure the eggs are not sticking to the sides.
Take the pan and lightly shake it back and forth. If the eggs move with the movement of the pan, cook them slightly longer. If they don't move then it's time for the fillings.
Add shredded cheddar cheese, peppers, mushrooms and ham to one side of the omelette. Carefully, take the spatula and flip the other side onto the one with the fillings and melt the cheese. Cook for two more minutes, and the omelette is finished.