Puffy Herb Omelet with Chevre
Breakfast, Main Course
Electric mixer with whip;
10-inch nonstick oven safe skillet
large room temperature eggs
minced fresh dill weed
soft goat cheese crumbles
nonstick spray or butter
Preheat oven to 325F.
Separate eggs into yolks and whites.
Using the whip attachment, beat egg whites in a completely dry mixer bowl until glossy peaks form.
Separately, whisk the egg yolks until smooth with the cheese and seasonings.
Gently fold half the beaten egg whites into the yolk mixture to incorporate the liquids, then the other half.
Spray a ten-inch oven-safe nonstick skillet with nonstick spray or lightly butter.
Spread omelet mixture into the skillet with a spatula and cook over moderately low heat, without stirring, for five minutes or until very lightly browned under the edges.
Pop minto the preheated oven and continue to cook for 12-15 minutes or until a knife can be slipped in and removed cleanly.
Remove pan from oven and press lightly across the center to form a crease before folding the omelet.
Slide onto a serving plate. You can sprinkle with more cheese and herb if you like.
From the kitchen of palatablepastime.com
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