FLUFFY PUFFY OMELET back to home
for 2-3
This is almost like a souffle, but without all the butter and milk- and it keeps it’s shape without falling. It will still be “puffy” the next day. You will need a non- stick pan for this that can go into a 300 degree oven. for this recipe i would use a 9-10 inch skillet. I’ve used classic fillings here, but as with all omelets there are many variations, asparagus, artichoke hearts, peppers,tomatoes,etc.
4 eggs, separated plus 1 extra egg white
1/4 cup milk
1/3 cup grated gruyere cheese
3-4 scallions,white and light green sliced into rings
1/4 cup chopped ham or bacon
kosher salt and fresh ground black pepper
1 T unsalted butter- divided in half
Preheat oven to 300 degrees.
Place 1/2 of the butter in a 9 inch non stick skillet (that is oven proof) on med-hi heat. Add the scallions and cook for a minute or so.
Put the egg yolks, milk and salt and pepper in a largish bowl and whisk well. Add the cheese, ham, onions, and combine well.
Beat the egg whites with an electric mixer until soft peaks form. Fold a little of the beaten egg whites into the yolk mixture to lighten it up a bit. Using a large spatula fold the egg yolk mixture into the egg whites- pouring it in a slow steady stream while folding- in the egg whites. It’s a good idea to enlist a helper for this step.
Add the other half of butter and swirl to coat the pan and sides. Pour in the egg mixture. Turn the heat to low and cook for about 5 minutes with a lid on-the eggs should still look moist.
Place the pan in the oven and cook for a few minutes to set the eggs -being careful not to dry out the omelet. Using a wide spatula- fold the omelet over and cut in half or thirds for serving.