Although this recipe will work with any mixer, a hand-held mixer makes quick work of whipping a small amount of cream. If using a stand mixer in step 1, transfer the whipped cream to a separate bowl, wipe out the mixing bowl and then beat the eggs in the clean bowl. To integrate the filling into the eggs, add half of the cooked filling to the omelette right before it goes into the oven, then add the remaining half right when the omelette comes out, before folding.


  • 3 tablespoons heavy cream, chilled
  • 5 large eggs, at room temperature
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 ounces shredded extra-sharp cheddar cheese (about 1/2 cup)
  • 1 recipe Sausage and Pepper Filling (recipe follows) (optional)

  • Sausage and Pepper Filling (Makes enough for 1 Omelette)
  • 4 ounces bulk sausage meat
  • 1 tablespoon unsalted butter
  • 1 small onion, chopped (about 1/2 cup)
  • 1/2 red bell pepper, chopped
  • Salt and pepper, to taste


Adjust an oven rack to the middle position and heat the oven to 400 degrees F. With a hand-held mixer, beat the cream at medium-high speed to soft peaks, about 2 minutes. Set the whipped cream aside. Beat the eggs and salt in a clean bowl on high speed until frothy and the eggs have tripled in volume, about 2 minutes. Gently fold the whipped cream into the eggs.

Melt the butter in a 10-inch oven-safe nonstick skillet over medium-low heat, swirling the skillet to completely coat the bottom and sides with the melted butter. Add the egg mixture and cook until the edges are nearly set, 2 to 3 minutes. Sprinkle with 1/4 cup of the cheese (and 1/2 of the filling, if using) and transfer to the oven. Bake until the eggs are set and the edges are beginning to brown, 6 to 8 minutes.

Carefully remove the skillet from the oven (the handle will be very hot). Sprinkle with the remaining 1/4 cup cheese (and remaining filling, if using) and let sit, covered, until the cheese begins to melt, about 1 minute. Tilt the skillet and, using a rubber spatula, push half of the omelette onto a cutting board. Then tilt the skillet so that the omelette folds over itself to form a half-moon. Cut the omelette in half. Serve.

Sausage and Pepper Filling:

Cook the sausage in a nonstick skillet over medium heat, breaking up any clumps with a wooden spoon, until browned, about 6 minutes. Transfer to a paper towel-lined plate. Add the butter, onion and bell pepper to the now-empty skillet and cook until softened, about 10 minutes. Stir in the sausage and season with salt and pepper.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 10784

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