My wife is really into breakfast recently. Every weekend, she suggests something different. This weekend morning, she saw this fluffy omelet recipe in the printed version of “Cook illustrated” and asked me to come up with the topping (or stuffing) for it. Although the recipe included two examples of stuffing, we did not have the ingredients for either of them. So I decided to “wing-it”. This is something between Spanish “Tortilla” and French “soufflé“.
Beat the egg yolks and mix in the melted butter and set aside. In a standing mixer, add the egg white and sprinkle cream of tartar and beat it to stiff peak stage (#1). Fold in the egg yolk mixture until no white steaks are visible (#2). Melt the reaming butter in a 8 inch non-stick frying pan on medium heat until foam forms and add in the egg mixture and add topping and cheeses (#3). Place the pan into the pre-heated 375F oven (#4) and bake for 5 minutes (We did not use pasteurized eggs and wanted it to be completely cooked). If it springs back when lightly pressed it is complete done (#5). Tip the omelet onto the cutting board and let it rest for 30 seconds before cutting (#6).