I have to admit that when it comes to making a good – no, GREAT omelette – everything I know I’ve learned from the marvelous men in my life. From my brothers to my boyfriend, they’re all excellent egg makers, and for ages I always just sat back and let them feed me when I needed my egg fix.
What can I say? I dig a man who can work a whisk 😉
Buuuuuuut! When I started thinking about doing this brunch weekend series thing, I figured it was about darn time for me to learn how to do the dang thing myself, and guys… I was no natural at making good eggs. It was so weird and horrifying. I mean, who knew there were so many ways to screw up eggs?!
After about 65 floppy, ugly, all-over-the-place omelette attempts, I finally got it. Actually, I really got it, man. This is the best egg white omelette I’ve ever had. And the picky and skilled boys in my life agree! Actually… they didn’t even know the yolks were missing! Hehehe. I love being sneaky in the morning 😉
P.S. I used feta, olives, roasted red peppers, and scallions as my toppings (about 1 tablespoon each) and it’s totally my new favorite! You should give it a try!
The Best Egg White Omelette – Baker by Nature
Serves 1; double as needed
4 large egg whites
1 1/2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Coconut oil for greasing the pan
In a small bowl whisk together the eggs whites, water, salt and pepper until well combined and foamy; about 1-2 minutes. Heat a small skillet over medium flame. Add a small amount of coconut oil to the pan, swirl to coat, then add egg white mixture and swirl again. Cook for 1-2 minutes, or until the eggs are set. Gently lift one side of the eggs and let any uncooked egg drip down and cook. Add whatever toppings you’re using to one half, then turn omelette over and cook for another minute before sliding onto a plate. Serve right away.