I’ve never been a fan of a traditional omelet. I find them to be tough, lacking in flavor, and a waste of a brunch order. So when a friend of mine presented me with a fluffy, open-faced omelet, finished under the broiler, and topped with browned, bubbling cheese, I decided to give omelets a second chance (well, at least this version). To achieve this lighter-than-air version, first separate the eggs. Next you'll need to whip your egg whites. Fluffing the whites fills them with air, helping the omelet puff up. Delicately folding them into the yolks ensures the end result is far from rubbery. Finishing the omelet under the broiler makes for a crispy exterior that yields to a soufflé-like inside. All of that, ready in less than 15 minutes.
4 large eggs, separated
kosher salt and freshly ground black pepper
½ cup grated Gruyère (2 oz)
1 tablespoon chopped chives, plus more for garnish
1 tablespoon unsalted butter
¼ cup grated Parmesan (1 oz)
How to Make It
Separate the egg whites and yolks and place in two medium-sized bowls. Whisk egg whites until soft peaks form (when you hold up the whisk, the peaks should droop over but not fall back into the bowl). By hand, this will take about 5 minutes, but you can also use a hand or stand mixer. Add a pinch of kosher salt and a few grinds black pepper to the egg yolks. Add half the egg white mixture to the yolks and fold until just combined. Pour the mixture back into the bowl with remaining egg whites and fold until just combined. Gently fold in the Gruyère and chives.
Preheat the broiler with rack in the highest position. Melt butter in a 9-inch oven-proof skillet over high heat until melted and sizzling, but not browned. Pour in the egg mixture and cook until the edges begin to set and the bottom is lightly browned, about 3 minutes. Sprinkle with Parmesan, then place under broiler until puffy and browned on top, about 1 minute. Sprinkle with chives and serve immediately.
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