|I wish my bed was this fluffy!|
The product was indeed fluffy and light. We could have easily fed a third person with only 4 eggs. I added some oven crisped apple wood smoked bacon and toast as sides, and I am plenty full.
4 large eggs, separated
2 tablespoon unsalted butter, melted
plus 1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon cream of tartar
INSTRUCTIONS1. 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. 2. Heat remaining 1 tablespoon butter in 12-inch ovensafe 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. 3. 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.
Tip: make sure your cutting board is large enough for the whole omelet. My mistake caused it to crack before I could fold it. I didn't care, it still tasted yummy!
|sliced and diced|
1 teaspoon olive oil
1 shallot, sliced thin
1 shallot, sliced thin
4 ounces white or cremini mushrooms, trimmed and chopped
Salt and pepper
1 teaspoon balsamic vinegar
INSTRUCTIONS Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add mushrooms and 1/8 teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.
|Oops! Get a bigger cutting board!|
|I've got my eyes on you...|
|Heavens to Murgatroyd!|