My Mom always made omelets by separating the egg yolks and whites then beating the eggs whites until peaked and stirring the egg yolks back in. Cooking it that way it makes this sort of fluffy omelet. Then she always served it with cream of mushroom soup kind of thick like a gravy on top. I’ve never had anyone else make one like that, but I love them this way. Then, a couple years ago I Cooks Illustrated came out with a recipe for a fluffy omelet! The one tip I gleaned from them that my Mom didn’t already know was to sprinkle Cream of Tartar into the egg whites to help the fluffy maintain is fluff if you will. So, here is how my Mom makes her fluffy omelet with a little enhancement of cream of tartar.
- 5 or 6 eggs and egg whites, separated
- whatever you want in your omelet (Sunday morning at our house we had: peppers, green onions, arugula, tomatoes and sausage, fancy pants Cooks Illustrated did asparagus and smoked salmon–basically sky’s the limit whatever suits your fancy)
- salt and pepper
- 1/2 tsp cream of tartar
- cheese, I used cheddar
- I can condensed cream of mushroom soup
- Prepare omelet filling and saute veggies until desired softness or brown sausage if needed.
- Separate egg yolks and whites. Beat egg whites sprinkled with cream of tartar until peaked.
- Salt and pepper the egg yolks as desired and stir. Fold egg yolk mixture into egg whites.
- Put egg mixture into oven safe skillet, sprinkle filling over top and slightly submerge into egg mixture will spatula. Cook on medium heat until bottom and edges of egg are browned. Sprinkle with cheese.
- Put skillet under broiler until cheese melted and browned, just a few minutes.
- Remove and serve.
*If desired, mix milk into cream of mushroom soup until desired thick gravy-like consistency and heat over the stove. Serve over the omelet.