EGG WHITE OMELET WITH PARMESAN AND TARRAGON
I realize that most people who avoid egg yolks, eating only the whites, are looking to conserve calories and eat healthfully. I make egg white omelets for a different reason: egg whites are a blank canvas and leave room for the flavors and textures of herbs and cheese to truly shine. Be sure to use the freshest eggs you can find, because fresh egg whites are denser and cook up heartier than thin older whites. In this omelet, the egg white takes the tarragon and Parmesan and runs with them. By the way, this omelet can easily be made without the cheese and with the addition of roasted mushrooms or cherry tomatoes. I like the "lean" egg white mingling with the rich cheese.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Prepare the egg whites: In a bowl, whisk the egg whites with the salt and a pinch of pepper. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy.
- Cook the omelet: Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat and pour in the egg whites. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook undisturbed for 1 to 2 minutes. Sprinkle the tarragon and cheese over the eggs, and then squeeze a little juice from the lemon wedge over the top.
- Finish: Lift the handle of the pan up, tilting the pan away from you and toward the heat. Fold the edge of the omelet closest to you toward the center. Fold the other edge toward the center and tilt the pan over the center of a plate so it lands seam-side down. Butter the omelet, if desired. Serve immediately.
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Sanele Godfrey
[email protected]Delicious and easy to make!
Miss Proud conservative Ms Jay
[email protected]I'm not sure what went wrong, but my omelet turned out dry and rubbery.
Chetta Sd
[email protected]This omelet was a hit with my family. Even my picky kids loved it.
Lucas Fredrick
[email protected]Great recipe! Will definitely make it again.
Asim roy
[email protected]This omelet was a bit bland for my taste. I think I'll add some diced tomatoes and spinach next time.
Madison Morris
[email protected]Meh.
Joti Khan
[email protected]This omelet was a great way to use up leftover egg whites. It was light and fluffy, and the Parmesan and tarragon added a nice flavor.
Samer Wahod
[email protected]Not a fan of the tarragon, but otherwise a great recipe.
sk Rayhan Rayhan
[email protected]The omelet was fluffy and cooked evenly. The Parmesan cheese melted perfectly and the tarragon added a nice touch of flavor.
Pawani Poudel
[email protected]Easy and quick to make, this omelet is perfect for a busy morning.
Zararul Haq
[email protected]This egg white omelet was a delightful and healthy breakfast option. The combination of Parmesan cheese and tarragon added a delicious savory flavor.