Egg White Omelette Recipe

Prepare potatoes: if raw, parboil diced potatoes in salted water for 5 minutes until just tender but not falling apart. Drain and pat dry. (If using pre-cooked or leftover potatoes, skip parboil.)

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.

Add the diced potatoes in a single layer. Let cook undisturbed for 3–4 minutes until the bottom is golden brown, then stir/turn pieces to brown other sides, about 6–8 minutes total.

Season with smoked paprika, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Continue to cook until crispy and cooked through, another 2–3 minutes. Stir in chopped parsley if using. Remove potatoes to a warm plate and keep warm, wiping skillet clean with a paper towel if needed.

While potatoes cook, seed and finely dice 1/4 bell pepper and 1/4 onion so pieces are about 1/8–1/4 inch. Thinly slice 1 scallion, keeping white and green separate if desired.

Heat a small sauté pan over medium heat and add 1 teaspoon olive oil. Add diced pepper and onion; sauté until softened and slightly caramelized, about 4–5 minutes.

Season vegetables with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir in the white part of the scallion for the last 30 seconds. Remove from heat and set aside.

If ham is cold from refrigerator, warm it briefly in the vegetable pan for 30–45 seconds just to take chill off (or toss into skillet with vegetables for last minute). Keep 3 oz diced ham ready at hand.

Shred 1/2 cup sharp cheddar and have it ready to sprinkle over the omelette.

In a bowl, whisk together 6 egg whites and 1/2 whole egg (optional for silkiness) with 1 tablespoon milk or water until slightly frothy. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat a 10-inch nonstick skillet over medium-low heat. Add 1/2 tablespoon neutral oil and 1 tablespoon butter; swirl to coat and melt butter without browning.

Pour the egg-white mixture into the skillet. Let the eggs set gently at the edges for about 30–45 seconds. With a silicone spatula, sweep the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat until mostly set but still moist on top, about 2–3 minutes total. Keep heat low to avoid browning.

Evenly scatter the sautéed peppers and onions across one half of the omelette. Add the warmed diced pit-smoked ham on top of the vegetables. Sprinkle the shredded cheddar over the filling.

If desired, dot the omelette surface with 1/2 teaspoon butter for extra gloss. Fold the empty half of the omelette over the filling using a spatula, making a clean half-moon.

Let the folded omelette rest in the pan for 30–60 seconds to melt cheese and finish cooking. Slide the omelette onto a plate seam-side down.

Plate the omelette with a generous portion of breakfast potatoes alongside.

Garnish the omelette with thinly sliced scallion greens and a light sprinkle of extra cheddar if desired. Serve immediately.