2 eggs (serves 1)

vegetable oil

pepper & salt

optional fillings include:

diced  sharp cheddar cheese,

sliced grape tomatoes,

sliced mushrooms

Add 1/8” vegetable oil to an 8” non-stick pan on low heat. Separate the egg white from the yolks. Beat the egg white until firm but not overly stiff. This is the important step. Add the egg white to the pan. The mixture should be just stiff enough to still “flow”. Add pepper and salt to taste. Allow to fry for 2 to 3 minutes on low heat until light brown. Lightly fold in the egg yolks over the surface of the white. Add optional fillings in a strip down the center. Carefully fold the omelet in half. Turn to high heat and cook for 1 to 2 minutes. Turn over and repeat. Serve immediately. The soufflé omelet should be ½” to 1 ½” thick with a soft center and a crispy outside.