Egg White Omelette Recipe

Make quick strawberry jam

Combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until berries break down and mixture thickens to a jammy consistency, about 8-10 minutes. If it foams, skim foam with a spoon. Remove from heat and let cool slightly; it will thicken more as it cools. Transfer to a small bowl for serving.

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the finely diced onion and cook, stirring, until translucent, about 2-3 minutes.

Add the diced red bell pepper and continue to sauté 2 minutes until slightly softened.

Add the quartered cherry tomatoes and cook 1-2 minutes just to warm and slightly soften them; they should still hold shape.

Add the baby spinach in batches, stirring until wilted, about 1-2 minutes. Season the sautéed vegetables with 1/4 tsp salt and a pinch of black pepper. Remove vegetables from skillet to a small plate and set aside.

While the vegetables cook, toast 2 slices of multigrain bread until golden. Spread softened butter on the hot toast and keep warm. Serve strawberry jam alongside the toast.

Wipe the skillet clean with a paper towel and return to medium-low heat. Add 1/2 tablespoon unsalted butter and let it melt, swirling to coat the pan.

Pour the 6 egg whites into a bowl and whisk briefly to break them up. Season with 1 teaspoon salt and 1/4 teaspoon black pepper and whisk again until slightly frothy.

Pour the seasoned egg whites into the buttered skillet. Let them set undisturbed at the edges for about 30-45 seconds, then gently stir the center with a heatproof spatula, pulling the cooked edges toward the center to allow uncooked whites to flow to the pan surface. Repeat gently until the omelette is mostly set but still slightly glossy on top, about 2-3 minutes total.

Evenly distribute the sautéed spinach-onion-pepper-tomato mixture over one half of the omelette. Sprinkle the 1/4 cup crumbled feta and half the chives over the vegetables.

Using the spatula, fold the empty half of the omelette over the filled half. Let it cook 30-60 seconds more to warm through and allow feta to soften but not fully melt.

Slide the omelette onto a plate. Sprinkle remaining chives and optional extra feta on top. Taste and adjust seasoning with a small pinch of salt or pepper if needed.

Serve the omelette immediately with the buttered multigrain toast and a spoonful of house-made strawberry jam on the side. Garnish with microgreens or extra spinach if using.