I have devised this recipe to create a fluffy egg white omelette...no this is not an oxymoron!
separate 3 egg whites from yolks..
put whites in a bowl..let warm to room temp if you can so they will get fluffier.. but if not just proceed
add a pinch of salt, Using a hand held electric mixer whip til foamy or to soft peaks, this is the trial and error part as it depends on your preferences..the main thing is that you have no liquid on the bottom of the bowl as they will not be fluffy if you cook them when liquid. Note: if you whipped and waited liquid will form at the bottom and you will need to momentarily whip them again to incorporate all into the fluffy mess.
having pre-heated to medium high a small seasoned cast iron pan ( pre seasoned cast iron pans can be bought from a company called Lodge online) dump freshly whipped egg whites into pan and very briefly smooth with a rubber spatula to even thickness more or less, try to keep it from actually touching the sides.
let cook 1 to two minutes then lower the heat to low and continue cooking until mostly cooked through
with a flexible metal spatula lift out of pan onto dessert plate.. If you have a good seasoned pan and you haven't ried to lift it out before it has browned up a bit it will be easy to loosen and lift from the pan..If you break it up the first time or so it is still usable..just less pretty..Practise will make your omelates perfect..fill with favorite fillings and crefully fold over..the omelette should be lightly browned on the underside. Voila!
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