Puffy soufflé omelet is baked, then served immediately for a great brunch treat.
This simple, French-inspired, oven-baked soufflé omelet can be made savory or sweet. Fill it with cheese, meat and vegetables or top it with fresh fruit compote and whipped cream.
Basic Egg Recipes
4 egg whites, room temperature
1/4 cup water
1/2 teaspoon cream of tartar or lemon juice
4 egg yolks, room temperature
1/4 teaspoon salt
1 teaspoon butter or vegetable oil
Heat oven to 350°F.
In large mixing bowl, combine egg whites, water and cream of tartar. Beat on high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.
In small mixing bowl, beat egg yolks and salt on high speed until thick and lemon-colored. Gently but thoroughly fold yolks into whites.
In 10-inch nonstick omelet pan or skillet with ovenproof handle, heat butter over medium-high heat until hot. Pour in egg mixture; gently smooth surface. Reduce heat to medium. Cook until omelet is puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge with spatula to judge color.)
Place pan in oven and bake until knife inserted halfway between center and outer edge comes out clean, 10 to 12 minutes. Loosen omelet edge with spatula. Serve immediately. Yields 2 to 4 servings.
If pan handle is not ovenproof, wrap it completely in aluminum foil.
Puffy omelets begin to deflate when removed from oven, so plan to serve immediately.
To serve folded: Using a sharp knife, cut across center of omelet, cutting through upper surface but not through to the bottom. Top with filling, if desired. Tip pan. Fold omelet in half with turner and invert onto warmed plate with a quick flip of the wrist. Cut in half or into quarters.
To serve open-faced: Invert pan over warmed plate, or slide omelet from pan onto plate. Top with filling, if desired. Cut in half or into quarters.