The Fluffiest Omelet Ever

Posted in Breakfast, Brunch, Eggs, Lunch, North American, Vegetarian

We were watching America’s Test Kitchen and they have reworked the omelet. It is the lightest, fluffiest, best tasting omelet we have ever eaten. It all about the method which whips the egg whites to stiff peaks.

Ingredients

4 eggs
2 cups mushrooms, chopped (crimini, baby bellas)
4 green onions, chopped and separated into white and green parts
1/4 teas cream of tartar
1/4 teas salt
1 teas butter, melted
vegetable oil for skillet
1/4 cup feta cheese, crumbled

Directions

Heat oven to 375 F.
In a 11″ skillet saute mushroom and white part of the onions in vegetable oil until the mushrooms have released their moisture and browned a bit. Remove to a bowl.
Separate the eggs placing the yolks in a small bowl and whisking them while adding the melted butter and the salt.
Put the egg whites in the bowl of a stand mixer with the cream of tartar and beat until they form stiff peaks.
Fold the yolks into the whites until there a no large white streaks.
Heat the skillet over medium low heat with a bit more vegetable oil and spoon in the egg mixture. Smooth with a spatula. Distribute the mushroom mixture and the green parts of the onions over the egg mixture and sprinkle with the cheese. The idea is to get some light browning on the bottom of the omelet.
Remove from burner and place in oven for 5-7 minutes.
If possible slide it from the skillet onto a cutting board and fold in half. Slice into serving pieces and plate.

We served it with some homemade thick sliced toast and marmalade. It would be equally good with oven roasted potatoes or even a salad.