Egg White Omelet Recipe

Cooking Instructions

1. 1

   Prepare the Potato Hash

   Peel and dice the potato into small cubes. In a skillet, heat olive oil over medium heat and add the diced potato. Cook until golden brown and tender, about 10-12 minutes. Stir in chopped kale and season with salt and pepper. Cook until kale is wilted. Set aside.

2. 2

   Cook the Pancetta

   In the same skillet, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.

3. 3

   Prepare the Egg Whites

   In a bowl, whisk the egg whites with salt and pepper until slightly frothy.

4. 4

   Cook the Egg Omelet

   In a non-stick skillet, add a little olive oil and pour in the whisked egg whites. Cook on medium-low heat. As the edges start to set, gently lift them with a spatula to allow uncooked egg whites to flow to the edges.

5. 5

   Add Fillings

   Once the omelet is almost set, add fresh spinach, diced tomato, crispy pancetta, and crumbled feta cheese on one half of the omelet. Fold the other half over the fillings and let it cook for another minute.

6. 6

   Prepare the Rosemary Cream Sauce

   In a small saucepan over low heat, combine heavy cream, fresh rosemary, salt, and pepper. Stir until warmed through and slightly thickened.

7. 7

   Serve

   Plate the omelet alongside the potato hash and drizzle the rosemary cream sauce over the top. Enjoy your delicious egg white omelet!