Omelet, Fluffy Serves 2

Adjust oven rack to middle position and heat to 375. Whisk egg yolks, melted butter and salt together in bowl. Beat egg whites w cream of tartar or vinegar or lemon juice until stiff peaks just start to form. Fold yolks into whites. Heat remaining 1T butter in 12″ oven safe skillet over med-hi, swirling to cover bottom. When butter foams, quickly add egg mix, spreading into even layer. Remove from heat and gently sprinkle filling and cheese evenly over omelet. Transfer to oven and cook until center springs back when lightly pressed, 41/2 – 5 min. Run spatula around edges of omelet to loosen, shaking gently to release. Slide onto cutting board and let stand for 30 sec. Fold in half w spatula. Cut in half and serve immediately.

Eggs 4 large, separated
Butter 2 T unsalted
Cream of tartar 1/4 tsp (or use a tsp of white vinegar or lemon juice)
Filling