Omelet Arnold Bennett

Instructions

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