Gather your equipment: a non-stick skillet, a whisk, a rubber spatula, and a small bowl for separating eggs. Preheat the skillet over low to medium-low heat, about 120°C (250°F).
Carefully separate three large egg whites into the small bowl, making sure no yolk slips in—tiny fats can deflate your fluff. Add a pinch of salt and a splash of water (about 1 tablespoon). Whisk gently until just combined and slightly frothy, about 30 seconds, creating a light, airy mixture.
Lightly oil your skillet with a neutral oil like avocado or grapeseed, just enough to coat a thin layer. Swirl to distribute evenly. Keep the heat on low, aiming for gentle simmering, not sizzling.
Pour the egg white mixture into the skillet. Let it cook untouched for about 1-2 minutes, until the edges start to set and lift from the pan with a slight shimmer and tiny bubbles forming on the surface.
Gently lift and tilt the pan with a rubber spatula, letting any uncooked whites flow to the edges. Continue this gentle movement for about 1-2 minutes until the surface is mostly set but still shiny and slightly moist.
If desired, add light fillings like sautéed spinach or herbs at this stage, then carefully fold the omelette in half or slide it onto a plate if you prefer an open face.
Cook for another 30 seconds to 1 minute on low heat, maintaining a gentle simmer. The omelette should be puffed, tender, and no browning should occur. Gently check for a slight jiggle in the center, indicating it's perfectly set.
Remove the skillet from heat and let the omelette rest for about 1 minute. This helps it set fully and retain its moist, silky texture.
Gently slide the omelette onto a plate, garnish with fresh herbs or cracked black pepper if desired, and serve immediately to enjoy its tender, airy perfection.
