Delicate, crepe-like omelettes have their delicious time and place, but if you want to take breakfast to puffy new heights, you'll need to separate out the whites and whip 'em good. This video walks you through it.
To make a super fluffy, souffleed omelette, crack three eggs and separate the yolks from the whites. Whip the whites with pinch of salt until stiff peaks form and incorporate half of the mixture into the yolks with a whisk. Gently fold in the rest of the whites, spread into a pan, top with shredded cheese, cover and cook for three minutes. Fold, slide that soufleed goodness onto a plate and top with butter and chives.
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