5 Egg White Omelette (g) Recipe

Prepare vegetables

Clean and trim the vegetables. Slice the mushrooms thinly. Trim the zucchini ends and cut into small half-moon slices so they measure about 1/2 cup when chopped. Seed and finely dice the red bell pepper to yield 1/4 cup. Finely dice the yellow onion to yield 1/4 cup. Set all vegetables nearby.

Sauté vegetables

Place a nonstick skillet over medium heat and add 1 tablespoon extra-virgin olive oil. When shimmering (about 30–45 seconds), add the diced onion and sauté 1–2 minutes until translucent. Add the sliced mushrooms and bell pepper; sauté another 2 minutes until mushrooms begin to release moisture. Add the zucchini and cook 1–2 minutes more until zucchini is just tender but still slightly firm. Season the vegetables with 1/4 teaspoon sea salt and a pinch of black pepper. Transfer the vegetables to a small bowl and wipe the pan lightly with a paper towel.

Mix egg whites

In a medium bowl, combine the 5 egg whites with 1 tablespoon water and whisk briskly until slightly frothy. Add the remaining 1/4 teaspoon sea salt and 1/8 teaspoon black pepper; whisk once more to incorporate. This adds volume and yields a tender omelette.

Cook omelette

Return the nonstick skillet to medium-low heat and add 1 teaspoon unsalted butter. Let the butter melt and just begin to foam (about 20 seconds). Pour the whisked egg whites into the skillet, tilting the pan to distribute the eggs in an even layer about 1/4 inch thick. Let the eggs set undisturbed for 45–60 seconds until the edges begin to lift from the pan.

Add filling and finish

Spoon the sautéed vegetable mixture over one half of the egg-white layer, distributing evenly. Continue cooking for another 30–45 seconds until the top is mostly set but still slightly glossy. Using a spatula, gently fold the empty half of the omelette over the filled half. Cook 15–20 seconds more to warm the filling through, taking care not to overcook (egg whites should be set but tender).

Plate and garnish

Slide the folded omelette onto a plate. Sprinkle the chopped fresh chives over the top and add an extra crack of black pepper if desired. Serve immediately.