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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 2 |
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In 'The America's Test Kitchen Healthy Family Cookbook Ingredients:
8 large egg whites |
1 large egg yolk |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons canola oil |
1 tablespoon grated parmesan cheese |
Directions:
1. **Recommend using 1 whole egg and 1/2 cup store-bought egg whites, to avoid wasting yolks.
2. Whisk the egg whites, egg yolk, salt, and pepper together in a bowl.
3. Heat 1 teaspoon of the oil in an 8-inch nonstick skillet over medium heat until shimmering.
4. Add half of the eggs and stir gently until they just begin to set, 5-10 seconds.
5. Gently pull the cooked eggs back from one edge of the skillet and tilt the pan, allowing any uncooked egg to run to the cleared edge of the skillet.
6. Repeat this process until the egg on top is mostly set but still moist, 1-2 minutes.
7. Remove the pan from the heat, sprinkle with half of the Parmesan cheese, and let it melt partially, about 10 seconds.
8. Carefully slide half of the omelet onto a plate and , with a firm grip, tilt the skillet slightly to that the remaining half of the omelet folds over the filling in a half-moon shape and serve.
9. Wipe out the skillet with paper towels and repeat with the remaining oil, egg mixture, and Parmesan.
10. 160 calories, 10 g fat, 4 g carb, 12 g protein.
11. **I prefer cheddar cheese on omelet and is what I use.
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