You’ve Never Seen an Omelet Like This

I’ve never been a fan of a traditional omelet. I find them to be tough, lacking in flavor, and a waste of a brunch order. So when a friend of mine presented me with a fluffy, open-faced omelet, finished under the broiler, and topped with browned, bubbling cheese, I decided to give omelets a second chance (well, at least this version). To achieve this lighter-than-air version, first separate the eggs. Next you'll need to whip your egg whites. Fluffing the whites fills them with air, helping the omelet puff up. Delicately folding them into the yolks ensures the end result is far from rubbery. Finishing the omelet under the broiler makes for a crispy exterior that yields to a soufflé-like inside. All of that, ready in less than 15 minutes.

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