Ingredients
- 4 large egg whites
- 2 tablespoons coarsely chopped fresh herb leaves
- preferably a mix of mint
- parsley
- chives
- and tarragon
- plus more for garnish
- Kosher salt
- Extra-virgin olive oil
- Freshly ground black pepper
- 1 lemon
- Scotch Bonnet Hot Sauce (page 248)
- optional
Instructions
- Beat the egg whites until foamy on top.
- Beat in half of the herbs and season with salt.
- Heat a large nonstick skillet over high heat until very hot.
- Add enough oil to coat the bottom of the skillet.
- When very hot, add the egg mixture, swirling the pan to spread it in an even, thin layer.
- Cook until crisp and golden brown on the bottom, about 1 minute.
- Sprinkle the remaining herbs over, then remove from the heat and immediately use 2 spatulas to fold the omelet in half while tilting the skillet.
- (Its okay if the whites arent totally set; the residual heat will cook them.)
- Slide onto a serving plate and drizzle with a little olive oil.
- Grind pepper over and grate the zest of a quarter of the lemon directly over the omelet.
- Garnish with herbs.
- Cut in half to share.
- Serve immediately, with hot sauce, if you like.
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