The ability to make a great omelet is often a test of culinary skill, but that kind of pressure shouldn't apply in the home kitchen. A few tips, like using a mixer, is recommended. The simple addition of cream of tartar keeps the eggs standing tall when they arrive on the table. America's Test Kitchen suggests using fillings such as pre-cooked mushrooms, artichoke with bacon, and asparagus with smoked salmon. But there's nothing stopping you from adding your favorite ingredients inside the omelet!
A teaspoon of white vinegar or lemon juice can be used in place of the cream of tartar.
4 large eggs, separated
1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 ounce Parmesan cheese, grated (1/2 cup)
Adjust oven rack to middle position and heat oven to 375 degrees. Whisk egg yolks, melted butter, and salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, 2 to 2½ minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Fold egg yolk mixture into egg whites until no white streaks remain.
Heat remaining 1 tablespoon butter in 12-inch oven-safe nonstick skillet over medium-high heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 4½ minutes for slightly wet omelet and 5 minutes for dry omelet.
Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.
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