⭐ Water + Lemon Juice (Best Fat-Free Option)
1/4 cup water + 1 tsp lemon juice per 1/4 cup buttermilk Quick tip: Provides acidity but lacks fat, resulting in a less rich omelette.
This combination introduces acidity to tenderize eggs but lacks the fat and proteins present in buttermilk that contribute to texture and mouthfeel.
Use only if other options are unavailable. The omelette may be less rich and slightly drier.
The final product will be more fragile and less creamy compared to using buttermilk or milk-based substitutes.