Buttermilk Omelette

What you need

• eggs - for myself, I'll use 3.  If that's too eggy for you, don't use so many
• buttermilk
• salt and pepper
• additional things

Separate the whiles from the yolks
Whisk the whites until they're nice and aerated - this gives the omelette some volume
Add yolks, salt and pepper and your additional things.


Additional things


How about cheese
Cheese with some leftover roasted garlic
Some chopped bacon
Fresh tiny cherry tomatoes
Chopped fresh rosemary
Hot peppers
Sweet red peppers
Onions
Mushrooms
... you get the idea.  An omlette can contain anything.  Put it all in and some chopped cooked potatoes, slam it in the oven and call it a frittata.


Add a bit of buttermilk (you know, doesn't have to be buttermilk - it could just be 2% - but buttermilk tastes better)
Whisk together
Pour into a hot cast iron skillet that's been lubed with either olive oil or butter
Now you can either finish cooking on the stove-top - turn the heat down and give it time to cook in the middle without burning the bottom.


Or, sprinkle some cheese on top and slide it under the broiler to finish.


Slice out in wedges or be dramatic and do the flippy flippy onto itself.