Name: Savory & Sweet Omelet Soufflés
Ingredients: 4 eggs (at room temperature); ¼ cup finely grated Pecorino Romano (plus more for garnish); Freshly ground black pepper (I like a lot); 1 teaspoon salt; 1 tablespoon finely minced chives (plus more for garnish); 1 tablespoon butter; 4 eggs (at room temperature); 1 teaspoon granulated sugar; 1 tablespoon honey; 3 tablespoons crème fraîche; 1 teaspoon salt; 1 tablespoon butter; Jam of your choice (I like apricot); Confectioners’ sugar for dusting

Savory

Divide the egg yolks and whites into separate bowls.
Whisk the Pecorino Romano and black pepper into the egg yolks until the yolks have broken and combined with the cheese.
Using a hand whisk, beat the egg whites until they become frothy and begin to form soft peaks.
In other words, when you lift the whisk up, the whites hold a peak for a second or two, but quickly melt back into themselves.
Just before you’re ready to cook the omelet, stir the salt into the yolks.
Resist any temptation to add the salt earlier or it will cook them.
Using a spoon, gently fold the egg yolk and cheese mixture into the egg whites and stir until incorporated—don’t use a whisk or you risk overbeating the eggs!
Stir in the chives.
In an 8- to 10-inch pan on medium-low heat, add the butter, and tilt the pan to coat the bottom as the butter melts.
Once the butter begins to sizzle, pour in the egg mixture and let it sit without agitating the pan.
When the eggs begin to solidify on the outside but are still uncooked in the center, 2 to 3 minutes, cover the pan with a tight-fitting lid and let the mixture sit until the center is cooked but not dry, about 2 minutes more (I think of this as the omelet version of medium rare).
Remove the lid and carefully slide the omelet halfway out of the pan onto a plate so the bottom side is still facing down.
Tilt the pan upside down to fold the second half onto itself to make an omelet.
Top with your desired amount of Pecorino Romano and chives.
Slice in half and serve.

Sweet

Divide the egg yolks and whites into separate bowls.
Gently stir the granulated sugar into the egg yolks until the yolks have broken and combined with the sugar.
In a separate bowl, stir together the honey and crème fraîche until combined.
Set aside.
Using a hand whisk, beat the egg whites until they become frothy and begin to form soft peaks.
In other words, when you lift the whisk up, the whites hold a peak for a second or two, but quickly melt back into themselves.
Just before you’re ready to cook the omelet, stir the salt into the yolks.
Resist any temptation to add the salt earlier or it will cook the yolks.
Using a spoon, gently fold the egg yolks into the egg whites until incorporated—don’t use a whisk or you risk overbeating the eggs!
In an 8- to 10-inch pan on medium-low heat, add the butter, and tilt the pan to coat the bottom as the butter melts.
Once the butter begins to sizzle, pour in the egg mixture and let it sit without agitating the pan.
When the eggs begin to solidify on the outside but are still uncooked in the center, 2 to 3 minutes, cover the pan with a tight-fitting lid and let the mixture sit until the center is cooked but not dry, about 2 minutes more (I think of this as the omelet version of medium rare).
Remove the lid and spread the crème fraîche and honey mixture over the top—or what will become the omelet’s center.
Carefully slide the omelet halfway out of the pan so the bottom side is still facing down.
Tilt the pan upside down to fold the second half onto itself to make an omelet.
Top the omelet with jam, drizzle with any remaining crème fraîche and honey, and use a duster or fine-mesh strainer to sprinkle the top with a few healthy pinches of confectioners’ sugar.
Slice in half and serve.

Savory & Sweet Omelet Soufflés