Rolled Egg White Omelet with Wild Mushrooms
Like whole egg omelets, those made with the whites alone dry out when they cook for too long at too high a heat. Or they can get rubbery if you don't whisk them long enough to break them up. A wet omelet can be caused by one of three things--adding too much liquid to the whites (you don't need any), using wet fillings (raw tomatoes or soggy spinach) or undercooking.
Tina Ujlaki called Capton Place chef Laurent Manrique and he gave her his fail-safe method. He has two secrets--first he beats a little melted butter into the egg whites before they go into the pan, and when the omelet is almost set, he runs it under the broiler to set the top without overcooking the bottom. If you're concerned about calories or cholesterol, omit secret number one but follow Manrique's broiler method.
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