Omelet Arnold Bennett

Directions

1. 1
   Place the fish in a saucepan and add enough cold water to cover. Bring to a simmer over medium heat, and simmer about 7 minutes, until the fish is hot and flakes easily.
2. 2
   Drain.
3. 3
   Remove the skin and bones and flake the fish.
4. 4
   Whisk the egg whites in a bowl until soft peaks form. Beat the yolks with 2 tbsp of the half-and-half in another bowl. Fold in the whites.
5. 5
   Add the fish and 2 tbsp of the Parmesan. Season with pepper.
6. 6
   Preheat the broiler. Melt the butter in a large nonstick frying pan over medium heat. When foaming, add the egg mixture. 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.
7. 7
   Sprinkle the remaining 2 tbsp of Parmesan over the omelet.
8. 8
   Pour the remaining half-and-half over the top. Broil until the top of the omelet is set and lightly browned.
9. 9
   Serve immediately, straight from the pan.
10. 10
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