For those times when you'd like something a little different for breakfast, try a fluffy omelet! A fluffy omelet is light and airy, but not as much as a souffle.
- 6 eggs
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 cup finely diced ham, cheese, or both
- 2 tablespoons oil
Preheat oven to 350 degrees. Separate egg whites from the yolks and put into large bowl, yolks into medium bowl. Be careful not to get any yolk in the whites. Beat whites with mixer until light and airy. Add the rest of the ingredients to the yolks and combine thoroughly. Slowly fold yolk mixture into the whipped whites. Go slow and make sure you mix thoroughly.
Heat an oven-proof skillet on the stove. I use a #10 cast iron skillet. When the skillet is hot, add 2 tablespoons oil. Pour in egg mixture when oil is hot, and cook until bottom of eggs start to set, about 2-3 minutes. Place skillet in preheated oven and bake. Depending on your oven, this could take 7-10 minutes. The best way to check when the omelet is done is to shake the skillet gently and see if it is set on the top. You can also insert a toothpick in the top and see if there is any uncooked egg on it when you remove it. After the omelet is cooked, I put it under the broiler for a few seconds to give it a light brown color on the top.
Remove the skillet from the oven, run a blunt knife around the edges of the omelet to loosen and turn it out onto a large plate. Serve with some cinnamon bagels or any other breakfast accompaniment you wish.
