egg white, spinach, and salmon omelet
PREP TIME 10 mins, COOK TIME 4–7 mins
3 egg whites
1 tbsp unsalted butter
1 3⁄4oz (50g) baby spinach, roughly chopped
small grating of nutmeg, or a pinch of dried nutmeg
freshly ground black pepper
1oz (30g) smoked salmon, roughly torn
1 Put the egg whites in a large bowl and whisk with a balloon whisk or an electric hand whisk until light and frothy (see the technique below). In a large, heavy-based frying pan or omelet pan, melt the butter over medium heat. Add the spinach, season with a little grated nutmeg and pepper, and cook for 2–3 minutes, stirring frequently, until it has wilted and any moisture has evaporated.
2 Distribute the spinach evenly around the pan and pour in the whisked egg whites. Using a heatproof spatula, move them around slightly to incorporate the spinach into the egg whites. Allow the omelet to cook over low heat for 1–2 minutes, until the edges are set and the underside is brown. Don’t worry if the top still looks frothy.
3 Arrange the smoked salmon over half of the omelet. Using a spatula, gently fold the omelet in half, so that the salmon is covered. Cook the omelet for another minute on each side, pressing down gently with the spatula, until the center is light and fluffy, but just set.
Whisking Egg Whites:
1 Place the egg whites in a large, clean, dry mixing bowl and start whisking them slowly, using a small range of motion.
2 Continue whisking, using larger strokes, until the whites have lost their translucency and start to foam.
3 Incorporate as much air as possible, increasing your speed and range of motion until the whites turn light and frothy.