- 2 large eggs, separated
- 1 Tablespoon Challenge Spreadable Butter with Canola Oil, divided
- ⅛ teaspoon cream of tartar
- ¼ cup shredded mozzarella cheese
1Preheat oven to 375°F.
2Combine ½ Tablespoon of butter thoroughly with egg yolks.
3Sprinkle cream of tartar on surface of egg whites and beat until stiff.
4Fold egg yolk mixture into egg white until color appears uniform.
5Heat 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.
6When the butter begins to foam and turn brown, add the egg mixture and sprinkle with the cheese.
7Transfer pan to oven; bake 5 to 8 minutes, until omelet is set and springs back when lightly pressed in center.
8Run 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.