Fluffy Herbed Omelette (For Two)

Well, the unlikely Southern snowstorm has passed, and we are not leaving until the roads are clear. It's nice to have a moment on a usually hectic Monday morning to stop and have a good breakfast. I was inspired to make this incredibly light egg dish after the wife requested a cheese-less omelette, no doubt a reaction to the rich truffled mac n' cheese we had for dinner last night.

This airy omelette is a great dish to make if you're too intimidated to try your hand at making a soufflé. Many of the steps are the same, but there are fewer of them -- and it is decidedly less fussy. Like a normal omelette, it can be topped or stuffed with nearly anything. I decided to continue with the 'light' theme and top it with only fresh herbs. On the side is an arugula, radicchio, and apple salad with a honey-sweetened champagne vinaigrette. A perfect brunch on a very Sunday-seeming Monday morning.

Fluffy Herbed Omelette

4 eggs (separated)

1 tablespoon cold water

1/8 teaspoon cream of tartar

salt

pepper

olive oil (or butter)

assorted fresh herbs (thyme, rosemary, dill, chervil, and chives)

Place a medium frying pan into the oven; preheat to

350 degrees. Place egg whites, water, and cream of tartar into the bowl of your stand mixer and attach the whisk. Beat egg-white mixture on high for about a minute. (Mixture should be white and about four times the original volume.) At this point, add the yolks, a pinch of salt, and black pepper. Turn the mixer on to incorporate.

Now remove the hot pan from the oven and add a tablespoon of olive oil. Using a silicone pastry brush, coat every surface of the pan. Pour the egg mixture into the pan and return it to the oven for 9-10 minutes. (You will know it is done when the top is lightly golden.) Remove the pan from the oven and shake the omelette to loosen it from the pan. It shouldn't stick. Flip one side onto the other and slide it onto a plate. Top with herbs and serve with a small salad.