Prep:
5 minutes
Cook:
5 minutes
Makes:
1 portion
Ingredients
- 2 egg whites
- 1 tsp butter
- 2 springs parsley, finely chopped, divided
- 2 springs ramps, finely chopped, divided
- 1 slice Jarlsberg cheese
- Salt and pepper, to taste
Method
- Whisk egg whites 1 – 2 minutes until foamy. Season with a pinch of salt and pepper.
- On medium heat, melt butter in small cast iron or thick bottom pan. When it starts foaming, add egg whites and shake the pan to prevent sticking.
- When the edges are set and start crisping up but the center is still a bit runny add chopped herbs (save a bit for garnish). Place cheese slice in the center.
- With silicon spatula, lift up one edge of the omelet and roll it towards the center. Do one more roll and transfer omelet to plate.
- Sprinkle with herbs and freshy ground pepper. Serve right away.
Tips and variations
You can use any kind of melty cheese, sliced or grated: cheddar, mozzarella, Havarti, Swiss.
You can substitute egg whites with whole eggs but this recipe is great for those leftover egg whites after baking a cake or making a chocolate mousse.
No worries if the center is still a bit runny when you start rolling the omelet. The egg whites continue to cook from residual heat even on the plate. But the herbs will remain fresh and bright green.
