Egg White Omelette

Nutrition · per serving

Steps

1. 1

   Prep the vegetables: roughly chop the baby spinach, halve the cherry tomatoes, and finely snip the chives. Crumble the low-fat feta and keep it ready by the stove so the omelette cooks quickly and evenly.

   60 g baby spinach100 g cherry tomatoes10 g fresh chives50 g low-fat feta
2. 2

   Whisk the liquid egg whites with the salt and black pepper for 30-45 seconds until slightly frothy. Incorporating a little air helps the omelette cook up lighter.

   240 g liquid egg whites1.5 g fine salt0.5 g black pepper
3. 3

   Heat a medium nonstick skillet over medium heat and coat it lightly with half of the cooking spray. Add the cherry tomatoes and cook for about 1 minute, just until they begin to soften, then add the spinach and cook for 30-60 seconds until just wilted. Transfer the vegetables to a plate so excess moisture does not water down the omelette.

   4 g cooking spray100 g cherry tomatoes60 g baby spinach
4. 4

   Return the skillet to medium-low heat and coat with the remaining cooking spray. Pour in the egg white mixture and swirl to form an even layer. Cook undisturbed for 1-2 minutes, until the edges set and the top is mostly opaque. If needed, gently lift the edges with a spatula and tilt the pan so uncooked egg white flows underneath.

   4 g cooking spray240 g liquid egg whites
5. 5

   Scatter the wilted spinach, tomatoes, feta, and chives over one half of the omelette. Cook for 30-60 seconds more, until the bottom is set but still tender; avoid high heat, which can make egg whites rubbery.

   60 g baby spinach100 g cherry tomatoes50 g low-fat feta10 g fresh chives
6. 6

   Fold the omelette over the filling and cook for another 30 seconds to warm through. Slide onto plates and serve immediately while soft and fluffy.

Origin & History

The omelette is rooted in European egg cookery, but the egg white omelette became especially popular in American home kitchens and diners as a lighter, high-protein breakfast option. Modern versions often include vegetables and reduced-fat cheese to suit low-fat and fitness-focused eating styles.