- 3 large eggs, separated
- Salt and black pepper, to taste
- 1 teaspoon butter
In a medium bowl, beat the egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed.
In a separate large mixing bowl, using a whisk, electric hand blender, or stand mixer fitted with the whisk attachment, beat the egg whites until firm, glossy peaks form.
Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Add the remaining beaten whites, and, using a silicone spatula, gently fold them into the soufflé base just until well combined.
In a 10-inch nonstick skillet, melt the butter over medium heat until foaming. Scrape the soufflé base into the skillet. Using a spatula, spread the soufflé base into even circle and smooth out the surface. Cover and cook until the bottom of the omelet is browned and the top is just set. Set a timer for one minute and then carefully slide the omelette out of the pan and onto a warm serving plate. I like to tuck leftover curry or lightly sauteed vegetables and cheese onto one side of the omelet before folding it over and serving it right away.
- Yields: 1-2 servings
- Preparation Time: 8 minutes