Fluffy Diner-Style Cheese Omelet
WHY THIS RECIPE WORKS For a tall, fluffy diner-worthy omelet, we ditched the whisk for an electric mixer,
which helped us incorporate air into the eggs. Cream added richness, but when we added
it to the whipped eggs, the omelet lost its fluffiness. Combining the cream and eggs
before whipping didn’t work either—the fat in the cream made it impossible to whip
air into the eggs. Instead, we whipped the dairy first, then folded it into the whipped
eggs. After letting the bottom of the omelet set on the stovetop, we popped the skillet
into a preheated oven, and just six minutes later had a puffy, fluffy omelet, cooked
to perfection.
SERVES 2
Although this recipe will work with a stand mixer, a hand-held mixer makes quick work of whipping such a small amount of cream. To make two omelets, double this recipe and cook the omelets simultaneously in two skillets. If you have only one skillet, prepare a double batch of ingredients and set half aside for the second omelet. Be sure to wipe out the skillet in between omelets.
|
3 |
tablespoons heavy cream, chilled |
|
5 |
large eggs, room temperature |
|
¼ |
teaspoon salt |
|
2 |
tablespoons unsalted butter |
|
2 |
ounces sharp cheddar cheese, shredded (½ cup) |
|
1 |
recipe omelet filling (optional) (recipes follow) |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Set whipped cream aside. Using dry, clean bowl and whisk attachment, whip eggs and salt on high speed until frothy and eggs have tripled in size, about 2 minutes. Gently fold whipped cream into eggs.
2. Melt butter in ovensafe 10-inch nonstick skillet over medium-low heat, swirling pan to coat bottom and sides. Add egg mixture and cook until edges are nearly set, 2 to 3 minutes. Sprinkle with ¼ cup cheddar and half of omelet filling, if using, and transfer to oven. Bake until eggs are set and edges are beginning to brown, 6 to 8 minutes.
3. Carefully remove pan from oven (handle will be very hot), sprinkle eggs with remaining ¼ cup cheddar and remaining omelet filling, if using, and let sit, covered, until cheese begins to melt, about 1 minute. Tilt pan and, using rubber spatula, push half of omelet onto cutting board, then fold omelet over itself to form half-moon shape. Cut omelet in half and serve.