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Ingredients
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Omelette
Method
Omelette
- 1
Prepare ingredients
Wash and dry the baby spinach. Dice the tomato into small 1/4-inch pieces, removing seeds if you prefer a less watery filling. Crack the eggs and separate the whites (reserve yolks for another use) until you have 6 egg whites. Measure out milk or water, salt, pepper, and chop herbs if using.
- 2
Whisk egg whites
In a medium bowl, combine the 6 egg whites with 2 tablespoons milk or water, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until slightly frothy and uniform in color (about 30–45 seconds). This adds a bit of volume and helps the omelette set evenly.
- 3
Cook spinach
Heat a nonstick skillet over medium heat. Add 1 tablespoon olive oil. Once shimmering, add the baby spinach and sauté for 1–2 minutes until wilted but still bright green. Remove the spinach to a plate and spread it out so excess moisture evaporates. If there's liquid in the pan, wipe it out with a paper towel, leaving a thin film of oil.
- 4
Preheat pan for omelette
Reduce heat to medium-low. Add 1/2 tablespoon unsalted butter (optional) to the skillet and let it melt, coating the pan evenly. This helps with flavor and nonstick performance. If you prefer not to use butter, add a little extra oil (about 1/2 tablespoon).
- 5
Cook the egg whites
Pour the whisked egg whites into the preheated skillet and let them cook undisturbed for 30–45 seconds until the edges begin to set. Using a silicone spatula, gently push the set edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue this process for about 1–2 minutes until the top is mostly set but still slightly moist.
- 6
- 7
Fold and finish
Carefully fold the empty half of the omelette over the filling using the spatula. Press gently to seal. Let the folded omelette cook for another 30–60 seconds to fully set and warm the filling through. If you prefer a slightly browned exterior, increase heat to medium for the final 15–20 seconds, watching closely to avoid burning.
- 8
Serve
Slide the omelette onto a plate. Garnish with additional chopped herbs and a light sprinkle of black pepper. Serve immediately while hot.
