FLUFFY DINER-STYLE CHEESE OMELET
Although this recipe will work with any electric mixer, a handheld mixer makes quick work of whipping such a small amount of cream. If using a standing mixer in step 1, transfer the whipped cream to a separate bowl, wipe out the mixing bowl, and then beat the eggs in the clean bowl.
Provided by Michelle Figueroa
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. With electric mixer on medium-high speed, beat cream to soft peaks, about 2 minutes. Set whipped cream aside. Beat eggs and salt in clean bowl on high speed until frothy and eggs have tripled in size, about 2 minutes. Gently fold whipped cream into eggs.
- Melt butter in 10-inch ovensafe nonstick skillet over medium-low heat, swirling pan to completely coat bottom and sides with melted butter. Add egg mixture and cook until edges are nearly set, 2 to 3 minutes. Sprinkle with 1/4 cup cheese (and half of filling, if using) and transfer to oven. Bake until eggs are set and edges are beginning to brown, 6 to 8 minutes.
- Carefully remove pan from oven (handle will be very hot). Sprinkle with remaining cheese (and remaining 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. Tilt skillet so that omelet folds over itself to form half-moon. Cut omelet in half. Serve.
Nutrition Facts : Calories 477, Fat 41.6, SaturatedFat 22.3, Cholesterol 619.8, Sodium 651.2, Carbohydrate 2, Sugar 1.1, Protein 23.3
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