PUFFED OMELET

4 large eggs, separated
Freshly ground black pepper
1/4 cup cold water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
for the Filling: (optional)
1 tablespoon unsalted butter
1 cup sliced mushrooms
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon minced fresh thyme
Kosher salt and freshly ground black pepper
1 tablespoon grated Gruyere, Cheddar or other cheese (optional)

In a large bowl, whisk the egg yolks and a grinding of pepper until blended. In a separate large bowl, whisk the egg whites until foamy. Add 1/4 cup cold water and the salt and whisk until soft peaks form. Gently fold the whites into the yolks until blended.

Melt the butter over low heat in an ovenproof 9- to 10-inch nonstick skillet with low, sloping sides. Swirl to coat the bottom and sides evenly with melted butter and pour the egg mixture into the skillet.

Cook, without stirring, over low heat until the bottom is set, about 3 minutes. Transfer to the oven and bake until golden and puffed, 12 to 15 minutes.

PREPARE FILLING (IF USING):
In a medium skillet, melt the butter. Add the mushrooms and cook, stirring, until browned and tender, about 5 minutes. Add the parsley, garlic and thyme; cook for 1 minute more. Add salt to taste and a grinding of pepper; remove from the heat.

TO SERVE:
Loosen the sides of the omelet. Place the filling in a strip down the center and sprinkle with cheese, if using. With a spatula, fold the omelet in half and turn out of the skillet. Serve at once.

Makes 2 servings
Source: Cooking to Beat the Clock by Sam Gugino