For anyone on a low-cholesterol, reduced-fat diet, it is possible to modify egg recipes to eliminate the yolks. Since the yolks carry the richness and flavor of the egg, we recommend compensating by adding more in the way of seasonings and moist, zesty fillings.
Combine and beat with a fork until the whites and yolks are blended:
3 egg whites
Chopped fresh herbs to taste
Salt and ground black pepper to taste
Melt in a 6- to 8-inch skillet over medium-high heat:
1 tablespoon vegetable oil
Tilt the skillet to coat the sides and bottom thoroughly. When the butter is hot and the foam has subsided, pour in the eggs. As the omelet cooks, lift the edges of the omelet with a pancake turner and tilt the skillet to allow the uncooked egg mixture to run to the bottom. When all is an even consistency, place any filling on the bottom half and fold the omelet in half, forming a half-moon shape. Serve immediately on a warmed plate or keep warm in a 200┬░F oven.
