Separate the egg whites carefully into a small bowl, making sure no yolk gets in, as this can affect fluffiness.
Whisk the egg whites gently with a fork or whisk until they become slightly frothy and light in texture, about 30 seconds. You should see gentle bubbles forming.
Preheat your non-stick skillet over low to medium-low heat, around 120°C (250°F). Add a small splash of oil or a pat of butter, letting it melt and coat the surface evenly.
Pour the whipped egg whites into the skillet, spreading them out gently so they form an even layer. You should hear a soft crackling sound as they begin to set at the edges, which takes about 1-2 minutes.
As the edges firm up, tilt the pan slightly and use a spatula to lift and fold the edges, allowing uncooked whites to flow underneath. Continue this gentle movement for about 1 minute, watching the whites turn opaque and fluffy.
Check the texture— the top should be mostly set but still slightly jiggly, with a soft, cloud-like appearance. If adding fillings, sprinkle them over one half now.
Gently fold the omelette in half with the spatula, or flip it over if confident, and cook for another 30 seconds to 1 minute until fully set but still tender.
Remove the omelette from the skillet and let it rest for about 30 seconds to settle. Slide it carefully onto a plate, keeping the fluffy shape intact.
Finish by garnishing with fresh herbs and a sprinkle of cracked black pepper. Serve immediately to enjoy the tender, airy texture at its best.
