Egg White Omelette (Fluffy, Soufflé-style)

1. Egg whites – Fresher is better, for fluffier omelettes. To separate, pass yolk back and forth between the broken shell halves, allowing the whites to slip out. Alternatively hold the egg gently in your fingers and let the whites slip through them, keeping yolk in your hand.

2. Pecorino cheese – freshly grated, it looks like a lot more than it actually is, around 1/4 cup!

Parmesan or romano are a perfect sub here, or even kefalotyri Greek cheese (from Greek dishes like Pastitsio and Spanakopita)

3. Hot skillet timing – If the butter / skillet stops bubbling and starts to smoke, it’s too hot. Remove pan from the heat while you’re whisking the whites, then return it to heat as you get close to completing the whisked egg whites.

Timing is key here because you don’t want the whipped whites to sit around in the bowl any longer than necessary as they will start to turn back into liquid whites (you have about 30 seconds, tops). However the butter also needs to be sufficiently hot otherwise the omelette may stick to the pan or it may begin to deflate because it’s cooking too slowly.

4. Make ahead – This dish can’t be made ahead! The omelette will deflate as it cools.

4. Nutrition per omelette.