The Perfect Egg White Omelette Basic Procedure

Here is my recipe for making a fluffy egg white omelette.

The idea is you that whip the egg whites at room temperature until they form soft peaks and then cook them in a pan adding the filling at the end.

Here is how it is done.

Separate 3 egg whites from the yolks and reserve the yolks for something else.  Allow the egg whites to come to room temperature so they will expand when whipped. If you haven't much time,  place the eggs in a cup of very warm water for a few minutes before cracking them.

Add a pinch of salt, and with a hand held electric mixer, whip them til foamy or to soft peaks, How whipped you make them depends on how fluffy you want your omelette. Make sure that you have no liquid on the bottom of the bowl underneath, it needs to be uniformly whipped to achieve a fluffy result.
Note: if you whipped the whites  and then waited awhile  liquid will accumulate at the bottom and you will need to momentarily whip them in again before proceeding.

Preheat med-high a small 8 or 9 inch cast iron or teflon pan with a small amount of butter or oil

Add the eggs and quickly smooth with a rubber spatula so it is relatively even. Try not to push the whites against the sides when you do this.

Then cook for 2-4 minutes at medium to medium high and then lower the temperature. At this point you can cover the pan or not. If you cover it you should remove the cover and let it dry out a bit more at the end.

One the eggs are cooked thru you can lift them out of the pan with a flexible metal spatula carefully lift it out onto a plate, then fill it and carefully fold. If you are not putting in a lot of filling you might also fill it before removing the omelette from the pan.

For sweet fillings I like fruit or jam and maybe some soft white cheese. After I fold the omelette using a fork I drizzle it with a little honey or agave syrup and sprinkle it with a few nuts.