Q. When I lived in Georgia, I used to go to a restaurant that specialized in omelets. What made them so good was that they were very fluffy. I've tried to re-create them at home, but I can never get my omelet as puffy as they were at the "omelet house." What is the secret?
A. The secret is a little thing that everybody has at home. Are you ready? It's called an oven.
When restaurant chefs want to serve a fluffy omelet, they first whip the eggs to incorporate air bubbles.
Then, they heat an ovenproof omelet pan on top of the stove over medium heat until hot. They add 1 tablespoon of butter and then the whipped eggs, and cook until the omelet bottom is light brown.
Then, they add the filling and seasonings, put the pan in a preheated 350-degree oven, and cook until done, about 8 to 10 minutes.
Then, the pan is removed from the oven, the omelet is folded in half and placed on a plate, and served to an omelet connoisseur like you. Just one piece of advice: When you put a pan with a handle in the oven, it's easy to forget that the darned thing is red-hot when the food is ready.
Even seasoned chefs have been known to reach into an oven and absentmindedly grab a scorching handle. That's when they teach the rest of the kitchen crew a vocabulary lesson they probably didn't get in cooking school.
Remember to use oven mitts.