Puffy Sweet Omelette
|Eggs||6 , separated (at room temperature)|
|Cream of tartar||1⁄8 Teaspoon|
|Butter||2 Tablespoon (unsalted(1/4 stick))|
Preheat oven to 350°F.
Beat egg yolks in medium bowl until they are thick, lemon colored and form a ribbon when beaters are lifted.
Beat egg whites with salt and cream of tartar in large bowl until soft peaks form.
Beat in sugar 1 tablespoon at a time and continue beating until whites are stiff and glossy.
Gently stir 1/4 of whites into yolks, then fold yolks back into whites.
Melt butter in heavy 12-inch skillet over medium-high heat, tilting pan so butter covers bottom and sides.
When butter stops foaming, add egg mixture all at once, smoothing with metal spatula.
Immediately transfer to oven and bake until omelet is puffed and browned and top feels firm to touch (inside will still be creamy), about 15 minutes.
Make shallow cut down center of omelet.
Spread 2/3 cup filling over one half and fold over.