Instructions

1
Preheat oven to 375°F (190°C). Ensure all equipment is completely clean and grease-free for whipping whites.
2
Separate eggs carefully, ensuring no yolk gets into the whites. Place whites in a large, clean bowl.
3
In a separate bowl, whisk egg yolks with heavy cream, salt, and white pepper until smooth and pale.
4
Using a hand mixer or whisk, beat egg whites until they form soft peaks that hold their shape but aren't dry.
5
Gently fold 1/3 of the whipped whites into the yolk mixture to lighten it, then carefully fold this mixture back into the remaining whites.
6
Heat an oven-safe non-stick or cast iron skillet over medium-low heat. Add butter and let it melt and foam.
7
Pour the egg mixture into the skillet and gently spread it out. Cook for 2-3 minutes until the bottom begins to set.
8
Sprinkle cheese and herbs over half of the omelette if using.
9
Transfer the skillet to the preheated oven and bake for 3-5 minutes until the omelette is puffed and golden on top.
10
Remove from oven and immediately fold the omelette in half using a spatula. Serve at once while it's still puffy and hot.

Souffle Omelette

Ingredients