Mastering the Fluffy Omelet

When it comes to omelets, the French style is quickest to prepare. But some people prefer the souffle-like texture of fluffy omelets even though they require a little more time. And because the egg whites and yolks are beaten separately in this light, airy version, people on low-cholesterol diets can reduce the number of egg yolks or even use egg substitute.

After separating the eggs, let them warm a few minutes before whisking the yolks until thick. Next, beat the whites to the soft peak stage with either a wire whisk or an electric mixer.

Before combining the yolks with the whites, preheat the oven and begin melting the butter in an oven-proof skillet.

Fold the yolks into the whites until there are no yellow streaks. Too little folding causes the yolks to separate and form a layer on the bottom of the omelet, and when over-mixed, the texture becomes heavy.

Cook the omelet over low heat long enough for the bottom to set and begin to brown, then bake just until a knife inserted near the center comes out clean. Baking too long shrinks the omelet and makes the texture spongy.

After seasoning, finely shredded cheese can be sprinkled over the surface if desired. It will melt when the omelet is folded. Fluffy omelets also may be topped with a separately made sauce.

To modify the omelet for serving as a dessert, add two tablespoons of sugar to the beaten egg yolks before they are folded into the whites. Fill the cooked omelet with fresh berries or other fruit and dust the top with powdered sugar.

FLUFFY OMELET (VEGETARIAN)

3 eggs, separated

1 tablespoon water

1 tablespoon butter

Salt, optional

Freshly ground pepper

2 tablespoons finely grated Cheddar cheese, optional

To lower cholesterol, reduce the number of egg yolks or replace the yolks with 1/3 cup egg substitute.

Beat egg yolks until thick. Set aside.

Beat egg whites until frothy in large mixing bowl. Add water and continue beating until soft peaks form.

Heat butter in 9 1/2-inch oven-proof skillet until bubbly, but not brown. Tip pan to coat sides with butter.

Fold egg yolks into whites. Pour egg mixture into pan. Cook, without stirring, over low heat until egg mixture is puffed, set and golden brown on bottom, 2 to 3 minutes.

Place pan in 325-degree oven and bake until knife inserted near center comes out clean, 8 to 10 minutes. Remove pan from oven and loosen sides of omelet with metal spatula. Season to taste with salt and pepper and sprinkle with cheese if desired.

Make score across omelet slightly off center. Fold smaller side over larger.

1 to 2 servings. Each of 2 servings, without cheese:

169 calories; 146 mg sodium; 424 mg cholesterol; 14 grams fat; 1 gram carbohydrates; 9 grams protein; 0 fiber.