Fluffy Souffleed Omelet

Ingredients

• 6 large eggs, separated
• 3 tablespoons whole milk
• 1/2 cup shredded Gruyere or Swiss cheese
• 2 tablespoons unsalted butter
• 1/4 teaspoon cream of tartar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon minced fresh chives

Before you cook

• Heat the oven to 375 degrees Fahrenheit.
• Separate the eggs, putting the whites into a large clean bowl and the yolks into a medium bowl.
• Whisk the yolks with the milk, 1/4 teaspoon of the salt, and the pepper until pale and smooth.
• Shred the cheese and mince the chives.

Steps

1. Beat the whites with the cream of tartar and the remaining 1/2 teaspoon salt on medium-high speed for about 3 minutes, until they hold firm but not dry peaks.
2. Stir a third of the whites into the yolk mixture to loosen it.
3. Fold in the rest of the whites with a rubber spatula in wide, gentle strokes, stopping while a few streaks remain.
4. Melt the butter in a 10-inch ovenproof nonstick skillet over medium-low heat until it foams.
5. Scrape the egg mixture into the pan and smooth the top lightly without pressing it down.
6. Cook on the stove for 4 minutes, until the bottom is set and pale gold when you lift an edge.
7. Scatter the cheese over the surface.
8. Move the skillet to the oven and bake for 8 to 10 minutes, until the omelet is puffed high and the center barely wobbles.
9. Run a spatula under the omelet, fold it over on itself, and slide it onto a warm platter.
10. Sprinkle the chives over the top and serve immediately, before it deflates.