Directions

• 1
  Preheat oven to 375°F.
• 2
  Combine ½ Tablespoon of butter thoroughly with egg yolks.
• 3
  Sprinkle cream of tartar on surface of egg whites and beat until stiff.
• 4
  Fold egg yolk mixture into egg white until color appears uniform.
• 5
  Heat remaining butter in an 8-inch omelet pan or heavy gauged, oven-safe sauté pan over medium heat; swirl pan to coat bottom of pan.
• 6
  When the butter begins to foam and turn brown, add the egg mixture and sprinkle with the cheese.
• 7
  Transfer pan to oven; bake 5 to 8 minutes, until omelet is set and springs back when lightly pressed in center.
• 8
  Run a spatula around the edges of the omelet to loosen and gently slide and fold omelet on to individual serving plate.

•  !
  For 2 servings, double ingredients and use a 10½-inch pan.