Fluffy egg whites?

I had this amazing egg white omlet this weekend at a diner and I'd like to know how they made it.  It was very fluffy.  I know eggs puff up in the microwave, but my husband thought they probably made it in the oven.  If that is true, what temp, how long, how much milk do you add, etc.  Did I mention it was amazing:)  Any help would be appreciated.  

hello,

I want to share with you what I read online but I am not an expert.

when you add cream of tartar to egg whites, it makes the egg whites very fluffy. I haven't tried it but try to google this and you will find more info.

Good luck:)

Sounds like a souffle.  You could google for recipes to compare.

Any time you whip egg whites they become fluffier, beware the cream of tartar, adding that and whipping you will get merengue and not omelette :-D

I would google "egg white fritatta" and check out some recipes.  The amount of liquid to add depends on the number and types of veggies you put in.  Start with 2 tbs if adding spinach or broccoli (they contain a lot of water) and up to a quarter cup if you just have mushrooms and onion.  Cook a small-med dish (1-2 servings) at 325 for 20-35 min, taking it out when edges start to pull away from pan, get brown, or you can insert a knife and it comes out mostly clean.

Higher fat liquids like half and half or heavy cream make a fluffier egg dish and don't add up as much as you might think in small amounts (60 cal for 2 tbs half and half, 70-90 for cream).

Beware some restaurants add pancake batter to their eggs to make a fluffier omelette.  If you have a chance to go to the restaurant again, why not ask?  If you wrap the question in a compliment, I'm sure they'd be happy to dish.

Thank you very much for your replies.  I'm going to play around with it and see what I can come up with