Omelettes are a wonderful and popular breakfast dish, but sometimes they can be a little stiff. There is a way to make those omelettes airy and the fluffiest you've ever had. The secret is to put pancake batter right in with the omelette eggs. The batter adds a fluffy yet creamy texture to the omelettes, and it tastes great with any vegetable or other filling you choose to put inside.
Crack open the eggs into a small bowl. Beat the eggs with a fork. Add the milk and pancake batter to the bowl. Beat again with 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 do not move, then it's time for the fillings.
Add the shredded cheddar cheese, peppers, mushrooms and ham to one side of the omelet. Carefully, take the spatula and flip one side of the omelette (the side without the fillings) onto the other side to cover the fillings and melt the cheese. Cook for two more minutes, and the omelette is finished.