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Omelet with flour is a fluffy variation of the classic omelet, common in home cooking across post-Soviet countries. Adding a small amount of flour makes the omelet's structure denser and more stable — it doesn't deflate as quickly as a traditional omelet made with eggs alone. Beating the egg whites separately until foamy and gently folding them into the yolks ensures airiness. A pinch of baking soda also contributes to the fluffiness. This omelet is often served with sour cream and fresh herbs for breakfast or as a light dinner.

Separate the eggs into yolks and whites. Beat the whites until foamy, then gently combine with the yolks. Add milk (about 1–2 tbsp per egg), flour (about 1 tsp per egg), salt and a pinch of baking soda. Beat everything until thick and frothy. Heat a skillet with oil, pour in the egg mixture, cover with a lid and cook over low heat for 7 minutes until done. Transfer the finished omelet to a plate and serve with sour cream and fresh herbs.

INGREDIENTS

• eggs;
• milk;
• flour;
• baking soda;
• salt.

PREPARATION

1. Separate the yolks and whites, beat the whites until foamy, then combine with the yolks.
   
   
2. Add milk, flour, salt and a pinch of baking soda. Beat until thick and frothy.
   
   
3. Heat a skillet. Add oil. Pour in the egg mixture, cover with a lid. Cook over low heat for 7 minutes until done.
   
   
4. Transfer the finished eggs to a plate. Serve with sour cream and fresh herbs.