Souffle Omelet - eggs

Method

• Preheat oven to 375 degrees.
• Whip egg whites, add cream of tartar and salt and continue whipping to soft peaks.
• Whisk yolks and pepper to taste in a separate bowl.
• Fold yolks into whites until just incorporated.
• Melt butter in a small nonstick skillet over low heat.
• Pour in eggs and immediately place the skillet in the oven.
• Bake until eggs are puffed and browned on top but not dry, about 10 to 12 minutes.
• Loosen the edges of the omelet with a spatula and slide it onto a plate.
• Spoon goat cheese down the middle and gently fold in half.
• Fold again and serve immediately.