Puffy Soufflé Omelets with Cheddar and Scallions

Steps

1. Make the fruit first: toss the peach, cherries, lime juice and mint in a bowl and set aside.
2. Preheat the oven to 375°F (190°C) and set out a 10-inch oven-safe nonstick skillet.
3. Whisk the egg yolks with the salt, black pepper and half of the green onion in a medium bowl.
4. In a clean large bowl, beat the separated egg whites together with the extra egg whites until they hold soft, glossy peaks.
5. Gently fold the whites into the yolk mixture in two additions until no large streaks remain; divide this foamy batter into two equal halves.
6. Melt half of the butter in the skillet over medium-low heat, spread in half of the batter and cook undisturbed about 3 minutes, until the bottom is set and lightly golden.
7. Move the skillet to the oven and bake 4 to 5 minutes, until the top is puffed and springs back, with the center reaching 160°F (71°C).
8. Scatter half of the cheddar over one side, fold the omelet over, slide it onto a plate and cut it in half for two servings.
9. Repeat with the remaining half of the butter, the remaining half of the batter and the remaining half of the cheddar.
10. Sprinkle the omelets with the remaining green onion and serve right away with the peach-cherry salad.