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Easy Classic Fluffy Baked Omelet
The secret to this towering, cloud-like breakfast is separating the eggs and whipping the whites to stiff peaks before baking. It's a simple technique that transforms ordinary eggs into a dramatic, soufflé-style masterpiece. You'll start it on the stove to build a golden crust, then finish it in the oven so the center sets perfectly. It feels fancy enough for a weekend brunch, but it's straightforward enough that you can easily pull it off whenever a craving strikes.
Ingredients
- 4 large eggs, separated
- 2 tablespoons water
- ⅛ teaspoon salt
- 1 tablespoon butter or margarine
Instructions
- 1Preheat the oven to 350°F. In a medium bowl, beat the egg whites with a mixer on high speed until stiff peaks form when the beaters are lifted. Make sure your bowl is completely clean, as any grease will prevent the whites from whipping properly.
- 2In a large bowl, beat the egg yolks, water, and salt on high speed until the mixture thickens.
- 3Gently fold one-third of the beaten egg whites into the yolk mixture using a rubber spatula to lighten the base. Carefully fold in the remaining egg whites until just blended, taking care not to deflate the batter.
- 4Melt the butter in an oven-safe 10-inch nonstick skillet over medium-low heat.
- 5Pour the egg mixture into the skillet and cook for about 3 minutes, until the top puffs up and the underside turns golden.
- 6Transfer the skillet to the preheated oven. Bake for about 10 minutes, until the top is golden and the center springs back when lightly touched.
- 7Loosen the edges of the baked omelet from the skillet and slide it onto a warm serving platter.
Notes
- Equipment: If your skillet isn't oven-safe, wrap the handle tightly with a double layer of aluminum foil before baking.
- Variation: For a cheese omelet, sprinkle the top with a handful of shredded cheddar or Gruyere during the last minute of baking.
- Tip: Separate your eggs while they're cold, but let the whites sit at room temperature for 10 minutes before whipping for maximum volume.