Wisconsin Cheese Puff
|Egg whites||2 Large|
|Black pepper||1⁄4 Teaspoon|
|Butter margarine||1 Tablespoon|
|Unsalted butter/Margarine||1 Tablespoon|
|Shredded sharp cheddar cheese||3⁄4 Cup (12 tbs)|
|Tomato wedges||4 (for garnish)|
|Parsley sprigs||4 Small (for garnish)|
1. Preheat the broiler. In a large bowl, with an electric mixer on high, beat the whole eggs, egg whites, and pepper for 5 minutes or until very thick and tripled in volume.
2. In a 10-inch nonstick skillet, melt the butter over moderate heat. Pour in the eggs, spreading evenly. Cook gently for 4 minutes or just until the omelet begins to set. While cooking, constantly lift the cooked edges with a spatula, allowing uncooked egg to flow to the bottom.
3. Sprinkle with the cheese. Cover the skillet handle with foil and broil, 4 inches from the heat, for 2 minutes or until the cheese melts and the omelet is puffy and firm to the touch.
4. Using a spatula, gently fold the omelet in half and slide onto a warm serving platter. Garnish with the tomato wedges and parsley sprigs and serve immediately with slices of hot Sally Lunn Bread.