RECIPE: Whip up this airy springtime omelet

I discovered that air can make or break a recipe while watching Nathalie Dupree on my grandparents’ 13-inch black and white Sanyo. Until then, I didn’t realize that whipping single ingredients could make simple dishes look and taste so sophisticated. I set out on a mission to learn everything I could about meringues, mousses, soufflés and more.

I started by cracking open Mama’s big “Betty Crocker Cookbook” and landed on a recipe intriguingly named Puffy Omelet. I was captivated by the notion of transforming eggs into something gourmet. I quickly learned that separating the yolks from the whites and beating them each for a few minutes with a hand mixer made my usual stovetop omelets sublime.

I make this version of my puffy omelets for Easter or Mother’s Day brunch. It’s light yet filling, and the ribbons of asparagus with a few squeezes of lemon sing of spring. There’s always a wow factor when I place it in front of family and friends. I prefer the nutty flavor of Gruyere cheese, but a milder Swiss works well, too.