Omelets in the Mediterranean are light and fluffy.
INGREDIENTS | SERVES 6
- 2 whole eggs
- 6 egg whites
- ¼ cup plain nonfat yogurt
- ½ teaspoon extra-virgin olive oil
- 2 ounces pancetta (sliced paper-thin) or lean ham
- 3 ounces cheese (Swiss or any other), shredded
- ¼ bunch fresh parsley, chopped
- Fresh-cracked black pepper, to taste
In a medium-size bowl, beat the eggs and egg whites, then whisk in the yogurt. Heat half of the oil to medium temperature in a sauté pan. Quickly sauté the pancetta, then remove and drain on paper towel.
Heat the remaining oil to medium temperature in a large sauté pan. Pour in the egg mixture, then sprinkle in the pancetta and cheese. Stir once only. Continuously move the pan over the heat, using a spatula to push the edges inward slightly to allow the egg mixture to pour outward and solidify. When the mixture is mostly solidified, use a spatula to fold it in half.
Cover and finish cooking on the stovetop on low heat or uncovered in a 350°-oven for approximately 5 minutes. Sprinkle with parsley and black pepper and serve.
Season the Pan
When making omelets, always make sure your pan is properly seasoned. A properly seasoned pan is worth its weight in gold. To season, coat the pan with oil and put it in a warm oven or cover the surface generously with salt and then wipe clean.