Egg White Omlette Recipe
Egg whites with pesto, Tomatoes, Baby Spinach and Feta Cheese. Served with Hashbrowns and Toast.
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Ingredients
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Omelette
Hashbrowns
Toast
Method
Omelette
- 1
Prepare ingredients
Crack the egg whites into a medium bowl. Add 1 teaspoon water (this helps create a slightly fluffier texture), 1/4 tsp salt and 1/8 tsp black pepper. Whisk briskly until slightly frothy. Halve the cherry tomatoes. Crumble the feta if not pre-crumbled. Measure out pesto and baby spinach.
- 2
Cook spinach and tomatoes
Heat a nonstick skillet over medium heat. Add 1 tsp olive oil and swirl to coat. Add the baby spinach and sauté 30–45 seconds until wilted. Add the halved cherry tomatoes and cook another 30 seconds just to warm and soften. Transfer spinach and tomatoes to a plate and wipe the pan lightly with a paper towel.
- 3
Cook egg whites
Return the skillet to medium-low heat and add a light spray of oil or a small dab of butter if needed. Pour in the whisked egg whites and let them gently set at the edges for about 30–45 seconds. Using a spatula, gently drag the set edges toward the center while tilting the pan to let uncooked egg whites flow to the edges. Continue until the top is mostly set but still slightly glossy (about 1–2 minutes total).
- 4
Assemble omelette
Spoon 1 tablespoon of pesto in a thin line down the center of the omelette. Arrange the wilted spinach and tomatoes on top of the pesto. Sprinkle the 2 tablespoons of crumbled feta evenly over the vegetables. Using a spatula, fold one side of the omelette over the filling to form a half-moon, then gently slide the omelette onto a plate, seam side down.
- 5
Finish and season
If desired, drizzle a scant 1/2 teaspoon of pesto on top or an extra pinch of black pepper. Serve immediately while hot.
Hashbrowns
- 6
While preparing the omelette, heat a separate nonstick skillet over medium-high heat. Add 1 tablespoon butter or oil and let it foam. Add 1 cup shredded hashbrowns in an even layer. Press lightly with a spatula and let cook undisturbed for 3–4 minutes until the underside is golden brown.
- 7
Flip the hashbrowns in sections (or slide onto a plate and flip back into the pan) and cook another 3–4 minutes until golden and cooked through. Season with 1/4 tsp salt and 1/16–1/8 tsp black pepper. Keep warm in a low oven (about 100–120°C / 210–250°F) if needed until omelette is ready.
Toast
- 8
Toast 2 slices of bread to desired doneness while the omelette and hashbrowns cook. Spread 1 teaspoon butter on the warm toast if desired.