Egg White Omelette

Ingredients

Instructions

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.

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.

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. 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.

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.

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.

Nutrition per serving

Notes

• •For an even fluffier texture, whisk in 15 ml cold water with the egg whites; this adds volume with almost no calories.
• •Use a well-heated nonstick pan and medium-low heat to prevent sticking and keep the omelette pale and tender.
• •If your cherry tomatoes are very juicy, let them cook a little longer in the pan before filling the omelette to evaporate excess moisture.
• •Serve with fresh fruit or a slice of whole-grain toast if you want a more substantial breakfast.

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