5 Egg White Omelette Recipe

Wash and chop

Rinse mushrooms, zucchini and bell pepper. Slice mushrooms thinly. Trim zucchini and dice into small half-moon pieces to equal about 1/2 cup. Remove seeds and core from bell pepper and dice to measure about 1/2 cup. If using onion, finely chop about 1/4 cup.

Pat the vegetables dry with a paper towel to avoid excess moisture that can make the omelette soggy.

Sauté

Heat a nonstick skillet over medium heat. Add 1 tablespoon oil. When shimmering, add onion (if using) and cook 1 minute until translucent. Add mushrooms and cook 3–4 minutes, stirring occasionally, until they release moisture and begin to brown. Add diced zucchini and bell pepper and cook another 2–3 minutes until vegetables are tender-crisp. Season lightly with a pinch of salt and a few cracks of black pepper. Transfer vegetables to a plate and wipe skillet clean if very wet.

Whisk egg whites

In a medium bowl, combine 5 egg whites, 1 tablespoon water, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until slightly frothy. The water helps create a fluffier texture.

Heat pan

Reduce heat to medium-low. Add 1/2 tablespoon butter (optional) and swirl to coat the skillet; or use a thin coating of oil if you prefer.

Pour egg whites

Pour the whisked egg whites into the heated skillet, tilting the pan to distribute them evenly. Let cook undisturbed for about 1–2 minutes until the edges set.

Set and lift

Using a spatula, gently lift the edges to allow uncooked egg white to flow underneath. Continue cooking 1–2 minutes until the top is mostly set but still slightly moist.

Add vegetables

Evenly distribute the cooked mushroom, zucchini and bell pepper mixture across one half of the omelette.

Fold and finish

Carefully fold the empty half of the omelette over the filling. Cook 30 seconds to 1 minute more to warm the filling through and finish setting the eggs. If you prefer the omelette more browned, increase heat briefly while watching closely.

Slide the omelette onto a plate. Sprinkle with chopped parsley or chives if using. Adjust seasoning with a pinch more salt and pepper to taste. Serve immediately.