Fluffy Egg White Omelette (Soufflé Style)

Ingredients

• 3 egg whites (from 3 large eggs)
• Pinch of salt
• Pinch of cream of tartar
• 1 tsp butter (or avocado oil or light olive oil for dairy-free)

Instructions

1. Beat the egg whites – Add the egg whites, salt, and cream of tartar to a mixing bowl. Beat on medium speed until foamy, then increase to medium-high and beat just until glossy soft peaks form. The peaks should hold briefly, with tips that gently curl over. Do not over-beat or the omelette may deflate.
2. Prepare the skillet – Set a 10-inch non-stick skillet over medium-low heat. Add 1 tsp butter and use a pastry brush to coat the bottom and sides of the pan. The butter should bubble lightly, but not brown.
3. Cook the omelette – Reduce the heat to low. Add the whipped egg whites to the skillet and gently spread them into an even layer, about 1 inch thick. Cover with a lid and cook for 5 to 6 minutes. The lid traps steam and cooks the egg whites through, so there is no need to flip the omelette. It’s done when the bottom is lightly golden, and the top is mostly set and barely sticky to the touch. Do not overcook, or the omelette may deflate.
4. Fold and serve – With the help of a spatula, slide the omelette onto a plate and fold it in half right away. You may need to hold it in place with a spatula for a few seconds so it stays folded. The omelette will deflate slightly on the plate, which is normal. Garnish with chives, if desired, and serve right away with your favorite toppings.