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Fluffy Baked Omelet
A light and airy oven-baked omelet gets its dramatic lift from whipped egg whites folded gently into the yolks. The technique creates a soufflé-like texture that puffs up beautifully in a hot skillet. It makes an elegant weekend breakfast or a simple, satisfying lunch. The edges turn golden brown in the oven while the center stays incredibly soft and tender.
Ingredients
- 4 large eggs, separated
- 2 tablespoons water
- teaspoon salt
- 1 tablespoon butter or margarine
Instructions
- 1Preheat the oven to 350°F. Beat the egg whites in a medium bowl using a mixer on high speed until stiff peaks form.
- 2Beat the egg yolks, water, and salt in a large bowl on high speed until the mixture thickens.
- 3Use a rubber spatula to gently fold one-third of the beaten egg whites into the yolk mixture. Fold in the remaining egg whites until just combined.
- 4Melt the butter over medium-low heat in an oven-safe 10-inch nonstick skillet.
- 5Pour the egg mixture into the skillet and cook for about 3 minutes until the underside turns golden and the top puffs up.
- 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 omelet from the skillet and slide it onto a warm platter to serve.