PUFFY OMELET WITH HERBS

SERVES 1
3 large eggs, separated
Kosher salt and freshly ground black pepper
2 tablespoons sparkling water
2 tablespoons Faux Parmesan Cheese ( this page )
1 tablespoon extra-virgin olive oil
2 tablespoons thinly sliced chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 In a stand mixer fitted with the whisk, beat the egg whites and 1 tablespoon water to stiff peaks.
2 In a large bowl, beat the egg yolks, a pinch of salt, and a twist of pepper until smooth, thick, and slightly pale in color. Gently fold one-third of the beaten egg whites into the egg yolks until no white streaks remain. Stir in the sparkling water. Add this mixture to the egg whites along with 1 tablespoon of the faux parmesan and gently fold to combine.
3 Set a large nonstick skillet over medium heat. Add the olive oil and heat to shimmering, then add the eggs and gently smooth the top with a spatula. Cover and cook until golden brown on the bottom and the edges lift cleanly from the skillet, about 5 minutes. Sprinkle the remaining 1 tablespoon faux parmesan on top. Remove from the heat and top with herbs.
4 Tilt the skillet and gently fold the omelet in half, turn out onto a plate, and serve.

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