Souffléed Omelet

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Whisk until thick and light: 4 large egg yolks; ¼ teaspoon salt; ¼ teaspoon black pepper

2. Step 2.

   In a large bowl, beat until stiff but not dry: 4 large egg whites; Pinch of salt

3. Step 3.

   Fold the yolk mixture gently into the whites. Melt in a 10- to 12-inch ovenproof skillet over medium heat: 1½ tablespoons butter

4. Step 4.

   When the foam has subsided, pour the egg mixture into the skillet, spread evenly, and smooth the top. Shake the skillet after a few seconds to discourage sticking, then cover with a lid whose underside has been buttered to prevent sticking. Reduce the heat and cook for about 5 minutes. Remove the lid and sprinkle on top of the omelet: 2 tablespoons minced chives, parsley, chervil, or a combination; ¼ cup grated Parmesan

5. Step 5.

   Place the skillet in the oven and cook until the top is set, 3 to 5 minutes. Fold the omelet in half, if desired, and slide it out onto a warmed plate.

6. Step 6.

   SWEET JAM-FILLED

7. Step 7.

   Prepare Savory Souffléed Omelet, omitting the salt and pepper in the egg yolk mixture and adding instead 3 tablespoons sugar. Omit the herbs and cheese. Before folding the omelet, fill it with 2 tablespoons warm jam mixed with 1 teaspoon rum, brandy, or lemon juice.