If you’re not ready to give up egg yolks cold turkey but you want to make more healthy, lower-cholesterol choices, this is the omelet for you. Adding a single yolk to our Basic Egg White Omelet gives the dish just enough of the body that so many people think is lacking in an egg-white-only omelet. We recommend topping it with a touch of hot sauce.
Special equipment: You will need an 8-inch nonstick frying pan.
- Yield: 1 omelet
- Difficulty: Easy
- Total: 15 mins
- 2 large egg whites
- 1 large egg
- 2 teaspoons whole milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon finely chopped fresh herbs, such as parsley, chervil, or chives, plus more to garnish
- Whisk the egg whites, egg, milk, salt, and pepper in a medium bowl until frothy and the egg yolk and whites are evenly combined. Set a serving plate aside.
- Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
- Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Sprinkle all over with the measured herbs.
- Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down.
- Garnish with additional herbs and serve immediately.