Heavenly Oven-Puffed Cheddar Omelet

1. Preheat the Oven

First, preheat your oven to 400 degrees Fahrenheit with the rack positioned in the middle. This ensures that your omelet cooks evenly.

2. Whip the Cream

Next, whip the chilled heavy cream using a hand-held mixer. Start on medium-low speed and gradually increase to high until the cream forms foamy, soft peaks. This should take about 1 to 3 minutes. The whipped cream will add an airy texture to your omelet.

3. Whip the Eggs

In a large bowl, combine the room temperature eggs and salt. Using the whisk attachment, whip the eggs on high speed until they are frothy and have doubled in volume, which should take around 2 minutes. Incorporating air into the eggs at this stage is crucial for a fluffy omelet.

4. Fold Cream into Eggs

Gently fold the whipped cream into the whipped eggs using a rubber spatula. Be careful not to deflate the mixture as you fold.

5. Cook the Omelet Base

Melt the butter in a 10-inch nonstick oven-safe skillet over medium-low heat. Once the butter has melted, pour in the egg mixture. Cook the eggs on the stove for 2 to 3 minutes until the edges are nearly set.

6. Add Cheese and Bake

Sprinkle 0.25 cup of the shredded cheddar evenly over the top of the eggs. If you are using an omelet filling, add half of it now. Transfer the skillet to the oven and bake the omelet for 6 to 8 minutes, or until the eggs are set and the edges are lightly browning.

7. Finish and Serve

Remove the skillet from the oven, sprinkle the remaining 0.25 cup of shredded cheddar over the omelet, and cover the skillet for about a minute to melt the cheese. Using a rubber spatula, tilt the skillet and gently push the omelet to fold it in half, forming a half-moon shape. If you are using a filling, slide the omelet onto a cutting board, sprinkle the remaining filling inside, and fold again to enclose. Finally, cut the omelet in half and serve each portion on a plate. Enjoy your delightful, fluffy, and cheesy omelet!