Fluffy Souffléd Lemon-Dill Omelets with Toast

Steps

1. Chop the dill, slice the orange into rounds and set both aside.
2. Separate the eggs, putting the yolks in a small bowl and the whites in a large clean bowl.
3. Whisk the lemon zest, dill and black pepper into the yolks until smooth.
4. Add the egg whites from the carton and the salt to the bowl of separated whites and beat with a mixer until soft, glossy peaks form.
5. Gently fold the yolk mixture into the whipped whites until no yellow streaks remain, keeping the mixture airy.
6. Toast the whole-wheat bread and spread it with half of the butter; keep warm.
7. Melt one quarter of the remaining butter in an 8-inch nonstick skillet with a lid over medium-low heat until foamy.
8. Spoon in one quarter of the egg mixture and spread it level. Cover and cook 4 to 5 minutes, until puffed, golden underneath and set on top, reaching 160°F (71°C).
9. Fold the omelet in half and slide it onto a plate.
10. Repeat with the remaining butter and egg mixture in three more batches, using one quarter of each every time, to make four omelets.
11. Serve each omelet with the buttered toast and the orange slices.