Puffy Omelet

By polledl

Ingredients

• 6 egg whites
• 1/8 teaspoon cream of tartar
• 6 egg yolks
• 3/4 teaspoon salt
• 1 dash pepper
• 6 tablespoons milk
• 2 tablespoons butter
• 2 teaspoons vegetable oil
• parsley, optional

Details

Preparation time 70mins
Cooking time 95mins

Preparation

Step 1

1In a large bowl, let egg whites warm to room temperature about 1 hour.
2Preheat the oven to 350 degrees F.
3On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
4In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
5Add salt, pepper, and milk gradually, beat until well combined.
6With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
7Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
8(To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
9Add butter and oil; heat until it sizzles briskly-it should not brown.
10Tilt pan to coat side with butter mixture.
11Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
12Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
13To serve, fold omelet in half.
14Turn out onto heated serving platter.
15Garnish with parsley sprigs, if desired.
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