And so it happened that we discovered the tastiest, fluffy egg recipe in a long time in of all places, Fort Worth, Indiana. Let’s start at the beginning. We recently spent some days with my sister-in-law and her husband, Don, in the Midwest. One of the great highlights of the trip was coming upon Netty’s fluffy egg recipe. Which, as told by Don, came about as a mistake. Netty was about to prepare breakfast, with the usual egg omelet, but she discovered she had no milk.  She did have mayonnaise; and necessity being the mother of invention, as they say, she improvised. The result was an egg dish, more like a frittata, that is delicious, and so simple to make. All she did was substitute the mayonnaise for the milk, and you get the fluffiest egg dish imaginable.

The trick to this recipe is slow cooking.  You whisk the eggs with the mayo, herbs and seasoning desired, place in a covered pan over low heat and let it cook. The longer you let cook, the fluffier it gets. That simple. You can dress up the omelet by adding bits of ham, or cooked chicken, or fish, with chopped tomatoes, and you have a genuine continental frittata. You’re only limited by your imagination.

So, go at it, kiddies. The best breakfast dish around, quick and delicious. With some toast or hearty, crusty bread, or muffins, you can’t go wrong.



4 eggs
2 tablespoons mayonnaise
Salt and pepper to taste
1 teaspoon Italian seasoning, or can substitute oregano, thyme,  or tarragon.
2 tablespoons olive oil


  1. In a bowl, crack eggs, add mayonnaise, and whisk until mixed. Add salt, pepper, seasoning, and mix to combine.
  2. Heat oil in a medium-sized pan or skillet on low heat. Add eggs, cover, and cook for 10-15 minutes. As noted, the longer the eggs cook, the fluffier the dish. She sometimes cooks the eggs 20-25 minutes to get the maximum puffiness.
    Yield: 2 servings.
    Note: the recipe can be double or tripled, depending on how many servings.