Egg White Omelet with Fines Herbes

1. 1

   Beat the egg whites until foamy on top.

2. 2

   Beat in half of the herbs and season with salt.

3. 3

   Heat a large nonstick skillet over high heat until very hot.

4. 4

   Add enough oil to coat the bottom of the skillet.

5. 5

   When very hot, add the egg mixture, swirling the pan to spread it in an even, thin layer.

6. 6

   Cook until crisp and golden brown on the bottom, about 1 minute.

7. 7

   Sprinkle the remaining herbs over, then remove from the heat and immediately use 2 spatulas to fold the omelet in half while tilting the skillet.

8. 8

   (Its okay if the whites arent totally set; the residual heat will cook them.)

9. 9

   Slide onto a serving plate and drizzle with a little olive oil.

10. 10

    Grind pepper over and grate the zest of a quarter of the lemon directly over the omelet.

11. 11

    Garnish with herbs.

12. 12

    Cut in half to share.

13. 13

    Serve immediately, with hot sauce, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.