Fluffy Omelet

Fluffy Omelet

[From America's Test Kitchen, Episode 1403: Three Ways With Eggs]

Serves 2

A teaspoon of white vinegar or lemon juice can be used in place of the cream of tartar, and a hand-held mixer or a whisk can be used in place of a stand mixer. We recommend using the fillings that accompany this recipe; they are designed not to interfere with the cooking of the omelet.

• 4 large eggs, separated
• 1 tablespoon unsalted butter, melted, plus
• 1 tablespoon unsalted butter
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar
• 1 recipe filling (recipes follow)
• 1 ounce Parmesan cheese, grated (½ cup)

1. Adjust oven rack to middle position and heat oven to 375 degrees.
Whisk egg yolks, melted butter, and salt together in bowl.
Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface.
Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, 2 to 2½ minutes.
Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes.
Fold egg yolk mixture into egg whites until no white streaks remain.

2. Heat remaining 1 tablespoon butter in 12-inch ovensafe nonstick skillet over medium-high heat, swirling to coat bottom of pan.
When butter foams, quickly add egg mixture, spreading into even layer with spatula.
Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelet.
Transfer to oven and cook until center of omelet springs back when lightly pressed, 4½ minutes for slightly wet omelet and 5 minutes for dry omelet.

3. Run spatula around edges of omelet to loosen, shaking gently to release.
Slide omelet onto cutting board and let stand for 30 seconds.
Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.

ASPARAGUS AND SMOKED SALMON FILLING

MAKES ¾ CUP

Heat 1 teaspoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 shallot, sliced thin, and cook until softened and starting to brown, about 2 minutes. Add 5 ounces asparagus, trimmed and cut on bias into ¼-inch lengths, pinch salt, and pepper to taste, and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in smoked 1 ounce smoked salmon, chopped, and ½ teaspoon lemon juice.

MUSHROOM FILLING

MAKES ¾ CUP

Heat 1 teaspoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 shallot, sliced thin, and cook until softened and starting to brown, about 2 minutes. Add 4 ounces white or cremini mushrooms and ⅛ teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in 1 teaspoon balsamic vinegar.