Fluffy Diner-Style Cheese Omelet

Michelle Figueroa's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 3 tablespoons heavy cream, chilled
• 5 large eggs, room temperature
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1/2 cup sharp cheddar cheese, shredded
• meat
• vegetables

Directions:

1. 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.
2. 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.
3. 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.

Reviews

[Roxygirl in Colorado]

This was extra fluffy! I love Cook's Country/Cook's Illustrated recipes. I cut the recipe in half and it worked out great. Thanks for posting, Michelle. Roxygirl