How to Make an Omelet Soufflé

Separate three large eggs. In a bowl, whisk the egg yolks with a pinch of salt.

In another bowl, whisk the egg whites until soft peaks form.

Then whisk one-fourth of the egg whites into the yolks.

Fold the yolk mixture into the remaining whites until no streaks remain.

4. In an 8-inch ovenproof nonstick skillet, melt 1 1/2 tablespoons butter. Add the egg mixture to the skillet and shake to evenly distribute.

5. Sprinkle 1/2 cup Gruyère all over and transfer the skillet to the oven. Broil the omelet for 3 minutes, until lightly browned and very puffy.

6. Garnish the omelet with herbs and carefully slide onto a plate, folding it in half. Serve right away.