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Egg White Omelette

Yields1 ServingPrep Time5 minsCook Time5 minsTotal Time10 mins

Making the perfect egg white omelette is a lot easier than I've thought for many years. Culinary school opened my eyes to a buttery, slow cooked, relatively hands-off approach to stepping up my egg skills.

 2 Egg Whites
 1 tbsp Butter
 Salt & White Pepper to Taste
1

Over Medium-Low heat, melt butter in an 8" sauté pan

2

Crack eggs and separate whites and yolks into different bowls (save yolks for another recipe)

3

- Once the butter has melted and pooled in the pan, pour in the egg whites
- Using a spatula, move the eggs around for about ten seconds then swirl pan to ensure edge to edge coverage

4

Allow omelette to cook slowly until most of the liquid on top has set

5

Once the top of the omelette begins to set, sprinkle seasonings and any desired raw/cooked toppings down the middle of the omelette

6

Fold one-third of the omelette over on itself and cook for about 1 minute

7

Slide the non-folded portion of the omelette onto a plate and turn pan over to fold the previously folded section on top to create the classic tri-fold omelette