Heavenly Cheese-Topped Cloud Omelet

1. Preheat Oven

Begin by preheating your oven to 400 degrees, ensuring the rack is positioned in the middle for even cooking.

2. Whip Cream

Pour 3 tablespoons of cold heavy cream into a medium bowl. Using a mixer, whip the cream on medium-low speed for about a minute until it becomes foamy, then increase to high speed and continue whipping for 1 to 3 minutes until soft peaks form.

3. Beat Eggs

In a large bowl, beat 5 large room-temperature eggs with ¼ teaspoon of salt on high speed for about 2 minutes until the mixture is frothy and has doubled in volume.

4. Fold Whipped Cream

Gently fold the whipped cream into the beaten eggs using a rubber spatula, being careful not to deflate the air you've incorporated.

5. Cook Base of Omelet

Heat 2 tablespoons of unsalted butter in a 10-inch nonstick oven-safe skillet over medium heat. Once the butter has melted, pour in the egg mixture. Cook for 2 to 3 minutes until the edges begin to set.

6. Add First Cheese Layer

Sprinkle ¼ cup of shredded cheese evenly over the egg mixture. Transfer the skillet to the preheated oven and bake for 6 to 8 minutes, until the eggs are fully set and the edges turn a light golden brown.

7. Add Second Cheese Layer

Remove the skillet from the oven and sprinkle the remaining ¼ cup of shredded cheese over the top. Cover the skillet with a lid and let it sit for about a minute until the cheese has melted.

8. Serve

Carefully slide half of the omelet onto a cutting board using a spatula to help guide it. Fold the omelet over itself to form a half-moon shape, and then cut it in half. Serve immediately and enjoy your heavenly cheese-topped cloud omelet!