Basic Parmesan Egg White Omelet

Ingredients

• Egg white

  Raw, fresh eggs

  4 large or 132g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 tbsp or 31g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

Directions

1. Whisk together the egg whites, Parmesan cheese, milk, salt, and pepper in a medium bowl until well combined. Set a serving plate aside.
2. Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
3. Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan.
4. Remove the pan from heat. Using the spatula, fold a third of the omelet over onto itself. Gently push the folded side of the omelet toward the edge of the pan.
5. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down. Serve immediately.