Omelet Soufflé

Published: Jun 16, 2011

Yields:

Total Time:

15 mins

Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food.

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Ingredients

3 large eggs
Sea salt
1 1/2 Tbsp. unsalted butter
1/2 cup shredded Gruyère cheese

Directions

1. Step 1Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
2. Step 2In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
3. Step 3In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.
  
  Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.