Cheese, Roasted Peppers, and Olive Souffléd Omelet

My first soufflé! This is a great technique to learn if you are a gluten-free because it is easily adaptable ingredient-wise. Not that difficult, either! Just be sure to whip those egg whites into a thick foamy froth and you are good. Note: This is a presentation piece! Have everyone seated at the table when the timer goes off and bring it straight out! It comes out of the oven big, poufy, and impressive and starts deflating immediately, so be ready!

• 1 cup chopped onion
• 1 cup sliced roasted red peppers
• 1/2 cup sliced black olives
• 1/2 teaspoon unsalted butter
• 3 cups 1% milk
• 1/2 cup yellow cornmeal
• 4 oz shredded cheese - any!
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 large egg yolks
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 7 large egg whites
• 1/4 teaspoon cream of tartar

Preheat oven to 375°F.

Cook onion and in butter in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened. Add milk and bring to a boil. Add cornmeal in a slow stream, whisking, and cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and cool 5 minutes. (see meanwhile below). Once cooled, stir in cheese, peppers, olives, parsley, yolks, pepper, and 1/2 teaspoon of salt.

Meanwhile, beat whites with cream of tartar and remaining 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until they just hold stiff peaks.

Fold one fourth of whites into cooled cornmeal mixture to lighten, then fold cornmeal mixture gently but thoroughly into remaining whites. Spoon mixture into a greased 3-quart casserole and smooth top.

Bake in middle of oven until puffed and golden brown, 35 minutes.

Serve immediately!