Rolled Egg White Omelet with Wild Mushrooms

1. 1

   Preheat the broiler; set a rack 5 inches from the heat.

2. 2

   Heat 1 tablespoon of the butter in a medium nonstick ovenproof skillet.

3. 3

   Add the shallot and thyme and cook over moderate heat, stirring, until fragrant, about 30 seconds.

4. 4

   Add the mushrooms, season with salt and pepper and cook over moderately high heat until tender and lightly browned, about 5 minutes.

5. 5

   In a medium bowl, whisk the egg whites until frothy.

6. 6

   Season with salt and pepper and beat in the remaining 1 tablespoon of melted butter.

7. 7

   Pour the beaten whites into the skillet and cook over moderate heat until almost opaque, drawing in the edges of the omelet with a spatula as they set and tilting the pan to allow the uncooked whites to seep underneath, about 40 seconds.

8. 8

   Transfer the skillet to the oven and broil the omelet for about 10 seconds, or until the top is just set.

9. 9

   Run the spatula around the edge of the omelet to release it.

10. 10

    Fold one third of the omelet onto itself, then roll it out onto a plate in a neat shape and serve at once.

* Per serving · 4 servings · Values may vary.