Cheese And Herb Souffle Omelet (2 servings) 4 large eggs 2 teaspoons milk 2 Tablespoons fresh herbs - chopped 1/4 cup grated Asiago or Parmesan cheese salt and pepper - to taste 2 Tablespoons butter For the herbs, try parsley, chives, basil or a combination. Almost any herb will work as long as the flavor isn't too over-powering. For the cheese, any grated cheese will work. We prefer a combination of Asiago and Parmesan. We've also had good luck with Cheddar and Mozzarella. Preheat over to 375 degrees. Separate the egg whites and the egg yolks into two separate mixing bowls. To the egg yolks, add 2 teaspoons milk and season to taste with salt and pepper. Whisk until creamy and well combined. Add a pinch of salt to the egg whites and beat with an electric hand mixer until stiff peaks form. Gently fold the yolk mixture into the egg whites with a rubber spatula until evenly colored (no more yellow streaks). Place an oven-proof 10-inch frying pan over medium-high heat and melt the butter - tilting the pan to cover the surface evenly. As soon as the butter melts, pour in the omelet mixture. Use a rubber spatula to smooth the top of the omelet. Reduce heat to low. Cover the pan and cook for 4 minutes. Remove the cover and sprinkle the herbs and cheese evenly over the omelet. Place pan (uncovered) in the preheated oven and bake for 5 minutes or until the top is set and the edges are lightly browned. Slide the finished omelet onto a platter (you may need to loosen the edges with your spatula if it doesn't slide freely). Cut into wedges to serve. This open-face omelet differs from most diner-style omelets. It's texture is light and airy, almost foamy. The beaten egg whites help the omelet expand in size, so it feels like you're eating much more than you actually are. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3085. Submitted 1/12/2012.