This omelet is lighter than the traditional omelet and easy to make. Rich with flavor because of the Gruyere and leeks, it’s perfect for a weekend breakfast. The benefit to a skillet omelet is that everyone can eat at the same time. We like to serve it with a splash of our favorite hot sauce and a small dollop of sour cream.
- 6 large eggs, separated
- 1 medium sized leek, trimmed, cut lengthwise and sliced thin
- ½ cup Gruyere, grated, about 2 oz.
- ¼ cup Parmesan, divided, grated, about 1 oz.
- ¼ teaspoon black pepper
- 2 tablespoons butter, divided
- 2 teaspoons chives, chopped fine
On stovetop, heat a 10 inch cast iron skillet to medium high heat and melt one tablespoon butter. Add the sliced leeks and sauté, stirring occasionally for about 6 minutes until edges are starting to brown. Remove to a plate to cool, turn off stovetop. Preheat oven to 375 degrees with rack in the highest position.
Separate the egg whites and yolks and place in two medium sized bowls. Whisk the egg whites until soft peaks form. This takes about 5 minutes by hand or you can use a hand or stand mixer. Add the ¼ black pepper to egg yolks and whisk together. Add half the egg white mixture to the yolks and fold in gently. Add in remaining egg whites folding gently to combine. Fold in Gruyere, leeks, and Parmesan reserving 1 tablespoon for garnish.
Place cast iron skillet into the oven and add remaining tablespoon of butter. When butter is melted pour the egg mixture into the skillet, cook for about 8 minutes, sides are beginning to brown and pull away from skillet. Turn oven to broil and cook for a remaining two minutes, until top is lightly browned. Remove and sprinkle the remaining parmesan and chopped chives over top, slice and serve. Serves 6