Omelet Arnold Bennett

Directions

1. 1
   Place the fish in a saucepan and add enough cold water to cover.
2. 2
   Bring to a simmer over medium heat, and simmer about 7 minutes, until the fish is hot and flakes easily.
3. 3
   Drain.
4. 4
   Remove the skin and bones and flake the fish.
5. 5
   Whisk the egg whites in a bowl until soft peaks form.
6. 6
   Beat the yolks with 2 tbsp of the half-and-half in another bowl.
7. 7
   Fold in the whites.
8. 8
   Add the fish and 2 tbsp of the Parmesan.
9. 9
   Season with pepper.
10. 10
    Preheat the broiler.
11. 11
    Melt the butter in a large nonstick frying pan over medium heat.
12. 12
    When foaming, add the egg mixture.
13. 13
    Cook, lifting up the sides of the omelet as they set with a rubber spatula, allowing the uncooked egg mixture to run underneath the cooked portion, about 3 minutes, or until the omelet is almost set but the top is uncooked.
14. 14
    Sprinkle the remaining 2 tbsp of Parmesan over the omelet.
15. 15
    Pour the remaining half-and-half over the top.
16. 16
    Broil until the top of the omelet is set and lightly browned.
17. 17
    Serve immediately, straight from the pan.