The secret to IHOP’s fluffy eggs and omelets is a small amount of pancake batter added to the beaten eggs before cooking. That’s great for taste and texture… but not so good for people on a gluten free diet, so I decided to create this clone of their popular garden style omelet – you can fill the omelet with anything you like, as long as you use the same proportions of filling and the same method, and it will be equally great.
2 tbsp Better Batter Gluten Free Pancake and Biscuit Mix
4 tbsp water
3 large eggs
2 tbsp diced green pepper
2 tbsp diced onion
3 tbsp vegetable oil
1/4 c sliced fresh button mushrooms
1/4 c diced tomatoes
1/4 c finely shredded sharp cheddar cheese
In a small bowl, beat together Better Batter pancake mix and water, until smooth. Add eggs and beat until the eggs are well incorporated and smooth, about 2 minutes by hand. Stir in the green pepper and onion
Heat a 12 inch skillet over medium high heat – you want the pan hot enough to cook the omelet quickly without browning it. Pour the oil into the pan and swirl it around to coat the pan evenly.
Pour the egg mixture in and swirl to evenly coat the bottom of the pan. Cook for a minute or two or until the eggs puff up slightly and thicken.
Fold the top and bottom of the omelet in by about an inch. Place 2 tbsp of cheese on the center of the omelet and then with 2 tbsp each of mushrooms and tomatoes.
Roll the omelet on the unfolded side two or three times to enfold the filling. Place on a plate and top with remaining cheese, tomatoes, and mushrooms. Serve immediately.