Name: Fluffy Omelet with Smoked Salmon and Asparagus
Total time: 45 min
Ingredients: 2 tablespoons plus 1 teaspoon cold-pressed extra-virgin olive oil; 1 shallot , sliced thin; 5 ounces asparagus , trimmed and cut on bias into ¼-inch lengths; Salt and pepper; 1 ounce smoked salmon , chopped; ½ teaspoon lemon juice; 4 large organic eggs , separated; ¼ teaspoon cream of tartar; 1 ounce Parmesan cheese , grated (½ cup)

Why This Recipe Works

The beauty of this omelet (other than impressive height)? It's forgiving. Unlike traditional omelets that involve dexterous flipping, our fluffy omelet is relatively hands-off. To give it a soufflé-like consistency, we whipped egg whites with cream of tartar to get stiff peaks, then folded in our yolks. We spread the mixture out in a skillet, then let the oven do the work for us; its steady heat prevented overcooking. Such a delicate omelet would be weighted down by a heavy filling like ham and cheese. A small amount of flavorful ingredients—smoked salmon, asparagus, and a bit of Parmesan—worked perfectly, yielding a dish that was sophisticated yet surprisingly packed with nutrients. After sliding the finished omelet onto a cutting board, we effortlessly folded it in half before serving.

Before You Begin

A teaspoon of white vinegar or lemon juice can be used in place of the cream of tartar. A hand-held mixer or a whisk can be used in place of the stand mixer.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Heat 1 teaspoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and beginning to brown, about 2 minutes. Add asparagus and pepper to taste and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in salmon and lemon juice; set aside and wipe out skillet.

Whisk egg yolks, 1 tablespoon oil, and ⅛ teaspoon salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Fold egg yolk mixture into egg whites until no white streaks remain.

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering, swirling to coat bottom of pan. Quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle asparagus mixture and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 4½ minutes for slightly wet omelet or 5 minutes for dry omelet.

Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.