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BASIC PUFFY (SOUFFLE) OMELET

List of Ingredients









4 eggs, separated
1/4 cup water
1/2 teaspoon cream of tartar or lemon juice
1/4 teaspoon salt, optional
1 teaspoon butter or cooking oil OR cooking spray




Recipe



Makes 2 to 4 servings

To preserve the puff of a puffy omelet, fold the omelet over its
filling or serve it open-faced with the filling on top as soon as you
remove it from the oven.

In large mixing bowl at high speed, beat egg whites with water and
cream of tartar until stiff but not dry, just until whites no longer
slip when bowl is tilted. In small mixing bowl at high speed, beat
egg yolks with salt, if desired, until thick and lemon-colored.
Gently, but thoroughly, fold yolks into whites.

In 10-inch omelet pan or skillet with ovenproof handle* over
medium-high heat, heat butter until just hot enough to sizzle a drop
of water. Pour in egg mixture and gently smooth surface, Reduce heat
to medium. Cook until puffed and lightly browned on bottom, about 5
minutes. (Lift omelet at edge to judge color.) Bake in preheated
350ºF oven until knife inserted halfway between center and outer edge
comes out clean, about 10 to 12 minutes. Loosen omelet edges with
spatula.

To serve folded: With sharp knife, cut upper surface down center of
omelet but DO NOT cut through to bottom of omelet. Fill, if desired.
Tip skillet. With pancake turner, fold omelet in half and invert onto
warmed plate or platter with a quick flip of the wrist.

To serve open-faced: Invert pan over warmed plate or platter, or
slide omelet from pan onto plate. Spoon or sprinkle filling, if
desired, over top.

Cut in half or into wedges. Serve immediately.

*To make handle ovenproof, wrap completely with aluminum foil.