Ingredients
Egg Whites
- 3 egg whites (from 3 large eggs)
- Pinch of salt
- Pinch of cream of tartar
Cooking Fat
- 1 tsp butter (or avocado oil or light olive oil for dairy-free option)
Instructions
- Beat the egg whites: Add the egg whites, salt, and cream of tartar to a mixing bowl. Beat on medium speed until foamy, then increase to medium-high and beat just until glossy soft peaks form. The peaks should hold briefly with tips that gently curl over. Avoid over-beating to prevent the omelette from deflating.
- Prepare the skillet: Place a 10-inch non-stick skillet over medium-low heat. Add 1 tsp butter and use a pastry brush to coat the bottom and sides of the pan evenly. The butter should bubble lightly but not brown.
- Cook the omelette: Lower the heat to low. Pour the whipped egg whites into the skillet and gently spread into an even layer about 1 inch thick. Cover with a lid to trap steam and cook for 5 to 6 minutes. The omelette is done when the bottom is lightly golden, and the top is mostly set but still slightly sticky. Do not overcook to avoid deflating.
- Fold and serve: Slide the omelette onto a plate using a spatula and fold it in half immediately, holding it briefly in place to maintain the fold. The omelette will deflate slightly, which is normal. Garnish with chives if desired and serve immediately with preferred toppings.
Notes
- Use cream of tartar to stabilize the egg whites and help them hold their shape.
- Do not over-beat the egg whites to avoid a dry or collapsed omelette.
- Cook on low heat and cover the pan to ensure even cooking without flipping.
- Butter can be substituted with avocado oil or light olive oil for a dairy-free version.
- The omelette is best served immediately to enjoy its fluffy texture.
- Prep Time: 3 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
