Egg White Omelet with Fines Herbes

• 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
• Scotch Bonnet Hot Sauce (page 248), optional

1. Beat the egg whites until foamy on top.
2. Beat in half of the herbs and season with salt.
3. Heat a large nonstick skillet over high heat until very hot.
4. Add enough oil to coat the bottom of the skillet.
5. When very hot, add the egg mixture, swirling the pan to spread it in an even, thin layer.
6. Cook until crisp and golden brown on the bottom, about 1 minute.
7. 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.
8. (Its okay if the whites arent totally set; the residual heat will cook them.)
9. Slide onto a serving plate and drizzle with a little olive oil.
10. Grind pepper over and grate the zest of a quarter of the lemon directly over the omelet.
11. Garnish with herbs.
12. Cut in half to share.
13. Serve immediately, with hot sauce, if you like.

egg whites, fresh herb leaves, kosher salt, extravirgin olive oil, freshly ground black pepper, lemon, scotch

Taken from www.epicurious.com/recipes/food/views/egg-white-omelet-with-fines-herbes-390725 (may not work)