Egg whites beat into clouds make the lightest omelet, ready in minutes. This shelf holds almost nothing else, so we build a simple dinner around whipped whites and butter, finished with herbs and cheese from the staples and a green salad on the side.

Serves 2. 15 minutes, 12 at the stove.

About 320 calories a serving, 18 g protein, 2 g carbohydrate, 27 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of butter in an 8-inch nonstick pan over medium heat while you pour 1/2 cup of egg whites into a bowl and beat them with a pinch of salt until soft peaks form, about 2 minutes by hand or 1 minute with a mixer.
2. When the butter foams, pour the egg white foam into the pan and let it cook undisturbed for 2 minutes until the bottom sets and begins to brown lightly, then use a silicone spatula to gently fold the edges toward the center, tilting the pan so uncooked egg flows to the edges.2 min
3. When the top is barely set but still slightly glossy, about 2 minutes more, dot half the omelet with 1/4 teaspoon minced garlic and 2 tablespoons grated cheddar, fold it in half, and slide it onto a plate for the first diner.2 min
4. Repeat with the remaining 1 tablespoon butter, 1/2 cup egg whites, garlic, and cheese for the second omelet while the first rests.3 min
5. Scatter 1 tablespoon of fresh chopped chives over each omelet and season lightly with salt and pepper.

Note Swap in a handful of sautéed mushrooms or tomato for the cheese if you have them. Eat immediately; leftover omelet is best reheated gently in a low oven. Serve with a simple dressed green salad and crusty bread.