Soufflé Omelette With Cheese
from https://www.seriouseats.com/

Much simpler than a classic soufflé, this light and fluffy omelette is cooked in a skillet and requires little more than eggs, cheese, and a few extra minutes.

While the soufflé we know today involves incorporating eggs into a base like béchamel or pastry cream, the soufflé omelette is, at its most basic, just eggs. Instead of beating them whole and pouring them into a hot pan, as one does for a traditional French omelette, the eggs in a soufflé omelette are separated first. The yolks are beaten in one bowl and the whites in another, the latter until enough air has been incorporated to reach stiff peaks. Then they're folded back together to make a foamy mixture that cooks in a pan until browned on the bottom and just barely set on top.

3 large eggs, separated
Kosher salt and freshly ground black pepper
2 ounces (55 g) grated Gruyère or cheddar cheese, divided
Minced fresh chives (optional)
1 tablespoon (15 g) unsalted butter

In a medium bowl, beat egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed.

In a separate large mixing bowl, using a whisk, electric hand blender, or stand mixer fitted with the whisk attachment, beat egg whites until firm, glossy peaks form.

Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in half the cheese as well as the chives, if using. Add remaining beaten whites, and, using a silicone spatula, gently fold them into the soufflé base just until well combined.

In a 9- or 10-inch nonstick skillet, melt butter over medium heat until foaming. Scrape soufflé base into pan. Using spatula, spread soufflé base into even circle and smooth out the surface. Cover and cook until bottom of omelette is browned and top is just barely set (or even a little loose still, if you prefer). Scatter remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.

Carefully slide the omelette out of the pan and onto a warm serving plate, folding it over itself. Serve right away.

1 serving