Egg White Omelet with Fines Herbs

Beat the egg whites until foamy on top. Beat in half the herbs and season with salt.

Heat a large nonstick skillet over high heat until very hot. Add enough oil to coat the bottom of the skillet. When very hot, add egg mixture, swirling the pan to spread it in an even, thin layer.

Cook until crisp and golden brown on the bottom, about 1 minute. Sprinkle the remaining herbs over, then remove from the heat and immediately use 2 spatulas to fold the omelet in half while tilting the skillet. (It’s ok if the whites aren’t totally set; the residual heat will cook them.)

Slide onto a serving plate and drizzle with a little olive oil. Grind pepper over and grate the zest of a quarter lemon directly over the omelet. Garnish with herbs.

• 4 large egg whites
• 2 tablespoons coarsely chopped fresh herb leaves, preferably a mix of mint, parsley, chives, and tarragon, plus more for garnish
• Kosher salt
• Extra-virgin olive oil
• Freshly ground black pepper
• 1 lemon