Omelet Arnold Bennett

1. 1

   Place the fish in a saucepan and add enough cold water to cover.

2. 2

   Bring to a simmer over medium heat, and simmer about 7 minutes, until the fish is hot and flakes easily.

3. 3

   Drain.

4. 4

   Remove the skin and bones and flake the fish.

5. 5

   Whisk the egg whites in a bowl until soft peaks form.

6. 6

   Beat the yolks with 2 tbsp of the half-and-half in another bowl.

7. 7

   Fold in the whites.

8. 8

   Add the fish and 2 tbsp of the Parmesan.

9. 9

   Season with pepper.

10. 10

    Preheat the broiler.

11. 11

    Melt the butter in a large nonstick frying pan over medium heat.

12. 12

    When foaming, add the egg mixture.

13. 13

    Cook, lifting up the sides of the omelet as they set with a rubber spatula, allowing the uncooked egg mixture to run underneath the cooked portion, about 3 minutes, or until the omelet is almost set but the top is uncooked.

14. 14

    Sprinkle the remaining 2 tbsp of Parmesan over the omelet.

15. 15

    Pour the remaining half-and-half over the top.

16. 16

    Broil until the top of the omelet is set and lightly browned.

17. 17

    Serve immediately, straight from the pan.

No additional tips available.