Cloud-like, fluffy omelettes packed with corn, goat cheese and chives!
Cook Corn: Melt ½ tablespoon of butter in a 9-inch non-stick skillet over medium-high heat. Add corn. Sauté, stirring occasionally, until tender-crisp, about 4 minutes (SEE NOTE). Season to taste with salt and pepper. Remove corn from pan and set aside.
Prepare fluffy omelet mixture: Separate egg whites and FIVE egg yolks (discard 6th yolk) into two separate medium-sized bowls. (Note: you will use all the egg whites and only 5 of the yolks)
For the yolks: Whisk the egg yolks together with ½ teaspoon kosher salt and 1/8 teaspoon pepper until yolks are homogenous and pale in color. Set aside.
For the whites: Beat all SIX egg whites until they triple in size and medium-soft peaks form (SEE NOTE).
Fold eggs: Use a rubber spatula to gently and carefully fold the HALF of egg yolks into whites until mixture is lightened in color. Then gently fold in the reaming egg yolks until fully incorporated and no trace of whites remain.
Cook omelet: Return skillet to heat and melt 1 tablespoon of butter over medium-low heat. Add HALF of the egg mixture and COVER. Cook, undisturbed, for 4-6 minutes or until the eggs begin to set around the edges. Reduce heat to low. Gently lift one side of the omelet and add a tablespoon of butter under the omelet. Add half of the corn to one side of the omelet. COVER and cook an additional 3-5 minutes or until eggs are almost set. Turn off the heat and add half of the cheese and chives to the side of the omelet with the corn. Use a spatula to gently lift the plain half of the omelet and fold the omelet in half, over the corn, forming a half moon shape.
To serve: Slide omelet out onto plate and repeat cooking process with remaining butter, egg mixture, corn, cheese and chives. Garnish omelets as desired and serve immediately. Enjoy!