The desired filling should be ready and waiting before you begin to make the omelet, which takes no more than 5 minutes from start to finish.
Servings: 1 omelet
- 4 large egg whites
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil or butter
Preheat the broiler.
In a medium bowl, whisk the egg whites until very frothy. Season with salt and pepper.
In a small, 6- to 8-inch cast-iron or nonstick ovenproof skillet over medium to medium-high heat, heat the oil or the butter until melted. Pour the beaten whites into the skillet and cook until almost opaque, repeatedly drawing in the edges with a spatula as they set, while tilting the pan to allow the uncooked whites to seep underneath, for a total of anywhere from 40 seconds to 2 minutes. The egg whites should not be completely cooked.
Transfer the skillet to the oven and broil the omelet for about 10 seconds, or until the top is puffed and just barely set. Run a spatula around the edge of the omelet to release it. If desired, top with a filling. Fold one-third of the omelet onto itself, then roll it out onto a plate in a neat shape, folding the remaining third over. Serve at once (the omelet will deflate somewhat as it cools).
Adapted from a recipe in the April 2003 issue of Food & Wine.
Tested by Renee Schettler.
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