Puffy Omelet with Shallots & Peppers
Source: Liberty Hill Inn Bed and Breakfast

3 shallots, peeled and thinly sliced
1/2 large green pepper, thinly sliced
1/2 large red pepper, thinly sliced
1/8 teaspoon ground red pepper
1/2 cup shredded Monterey Jack cheese
1 Tablespoon butter
4 eggs, separated
1 Tablespoon water

Filling: Cook sliced shallots in butter over medium-low heat for 2 minutes, stirring occasionally. Add green and red pepper strips; cook 3 minutes more. Cover and keep warm while preparing omelet.

Omelet: In mixer bowl, beat egg whites with water on electric mixer until stiff but not dry. In another bowl, beat the egg yolks and red pepper on high speed of mixer about 5 minutes until yolks are thick and lemon-colored. Fold yolks into egg whites just until blended (do not over-blend). Heat oven to 350 degrees. Melt 1 Tablespoon butter in a 10-inch skillet or omelet pan; pour egg mixture into skillet, smoothing top with spatula. Cook over medium heat, uncovered, about 5 minutes or until bottom is golden brown. Place pan in preheated oven; bake about 8 minutes or until knife inserted in center comes out clean. With spatula, make an indentation down center of omelet where the fold should be. Loosen underside of top half of omelet with spatula. Spoon warm filling over bottom half of omelet. Tilt skillet and fold top half of omelet over filling. Slide omelet onto heatproof platter. Sprinkle cheese over omelet. Return to oven just until cheese is melted. Serve at once.