Soufflé Omelette

Instructions

1. Prepare the eggs
   Separate the eggs, placing the whites in a large clean bowl and the yolks in a medium bowl. Ensure no yolk gets into the whites as this will prevent proper whipping. Add the milk, salt, pepper, and nutmeg to the yolks and whisk until smooth and pale yellow.
2. Whip the egg whites
   Add the cream of tartar to the egg whites. Using an electric mixer on medium-high speed, whip the egg whites until they form stiff, glossy peaks that stand upright when the beaters are lifted. Be careful not to overwhip as this will make the whites dry and difficult to fold.
3. Fold the mixture
   Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining whites using a large rubber spatula with a light hand. Fold just until no large streaks of white remain, but don't overmix or you'll deflate the air bubbles that create the soufflé effect.
4. Cook the omelette
   Heat a 10-inch non-stick skillet over medium-low heat. Add the butter and swirl to coat the pan evenly. When the butter is melted and foaming but not browned, pour in the egg mixture and spread it evenly in the pan. Sprinkle with the optional cheese if using.
5. Cover and finish cooking
   Cover the skillet with a tight-fitting lid and cook for about 2-3 minutes, until the bottom is golden brown and the top is just set but still slightly moist. The omelette should puff up considerably under the lid.
6. Serve immediately
   Sprinkle the omelette with chopped chives and herbs. Fold the omelette in half with a spatula and slide onto a warm plate. Serve immediately, as the soufflé omelette will begin to deflate soon after cooking.