Omelettes for Two
- Total Time
We’ve given a mushroom and Swiss variation, but you can also fill the omelette with any variety of cooked vegetables, meats, or poultry.
egg white(s)3 large
table salt¼ tsp
black pepper¼ tsp, freshly ground
olive oil½ tsp
- Beat together the eggs, egg whites, water, salt, and pepper in medium bowl until slightly frothy.
- Heat 1⁄4 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add half of the egg mixture and cook, occasionally lifting the edges of the egg and tilting the pan to allow the uncooked mixture to flow underneath, 2 minutes. When almost set, loosen edges of the omelette with a spatula and fold into a half-moon shape. Reduce heat to low and cook 1 minute more, or until set. Repeat with the remaining egg mixture. Yields 1 omelette per serving.