Molten Omelet

Brace yourself for the fluffiest, easiest, least-stressful, and most ooey-gooey omelet you've ever tasted. By blending silken tofu into the eggs, you create creamy, fluffy curds that leave you with a perfectly blond French-style omelet. The molten interior is a mix of sour cream and fontina cheese that spills out as you cut in. Use any melting cheese you'd like, though the funky fontina does a pretty good job.

Cook time: 15 minutes

Servings: 2

Ingredients

• 2 ounces fontina cheese
• 1 small bunch chives
• 1 heaping tablespoon sour cream
• 0 black pepper freshly ground
• 6 large eggs
• 3 ounces silken tofu
• 0 pinches kosher salt
• 0.5 tablespoons unsalted butter
• 0 egg mixture
• 0.5 portions cheesy chive mixture
• 0 unsalted butter for serving

Instructions

1. Grate 2 ounces fontina cheese on the large holes of a box grater. Thinly slice 1 small bunch of chives. In a small bowl, combine the fontina, chives, and a heaping tablespoon of sour cream. Season with freshly ground black pepper and stir well to combine.
2. In a blender, combine 6 large eggs, 3 ounces silken tofu, and 2 big pinches of kosher salt. Blend until smooth. Pour into a glass measuring cup and knock it against the counter a few times to pop the air bubbles.
3. Heat an 8-inch nonstick skillet over medium-high heat. Add about ½ tablespoon unsalted butter to the skillet, swirling to coat. Add half the egg mixture to the skillet. Immediately reduce the heat to low and let set for 15 seconds.
4. With a heatproof rubber spatula, begin to stir slowly, scraping the sides and bottom of the pan to create large, wet curds. Gently shake the pan to encourage the super-loose raw egg to pool into empty spots in the skillet. Continue stirring until the eggs are beginning to set but the top is still quite wet, 1 to 2 minutes.
5. Spoon half of the cheesy chive mixture on top, in a line down the middle. Now, not stirring at all, continue cooking over low heat until the cheese is nearly melted, 1 to 2 minutes more.
6. Scrape around the sides of the pan with the spatula and shake to loosen the omelet. Slide the spatula underneath the bottom of the omelet closest to the handle side of the pan and fold it in half, leaving the folded side about 1 inch shy of the other edge. Place a plate right beneath the edge of the skillet and nudge the omelet out of the skillet and onto the plate, holding the handle of the pan with your dominant hand. When the edge of the omelet hits the plate, invert the pan, flipping the omelet out to create an enclosed, tri-folded packet. Let sit for 1 minute to allow the cheese to finish melting. For some shine and extra richness, immediately spread a small slick of butter on top before serving.
7. Repeat with the remaining ingredients to make another omelet.