Puffy Omelet

Name: Puffy Omelet
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 4 large eggs; Kosher salt and freshly ground pepper; 2/3 cup grated Gruyère cheese; 1/4 cup soda water; 2 tablespoons unsalted butter; Finely chopped fresh chives and parsley, for topping

Getting reviews...

Level: Intermediate

Total: 20 min
Active: 20 min

Yield: 2 servings

“I love eggs more than the average person. When I am craving something luxurious, this is a recipe I come back to time and time again.”

Level: Intermediate

Total: 20 min
Active: 20 min

Yield: 2 servings

Ingredients

Deselect All

4 large eggs

Kosher salt and freshly ground pepper

2/3 cup grated Gruyère cheese

1/4 cup soda water

2 tablespoons unsalted butter

Finely chopped fresh chives and parsley, for topping

Directions

Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon water to the egg whites and beat with a mixer on medium-high speed until medium peaks form, 4 to 5 minutes.
Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the cheese and the soda water. Add the remaining egg whites and gently fold to combine.
Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then add the egg mixture, smoothing the top with a spatula. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
Sprinkle with the remaining cheese and the herbs, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.