Pete's Omelette Recipe

Omelette

1. 1

   Prepare vegetables

   Thinly slice mushrooms (about 1/4-inch). Finely dice the yellow onion so you have approximately 1/4 cup. Rinse spinach and shake off excess water; if baby spinach leaves are large, roughly chop once or twice so they wilt evenly.

2. 2

   Beat egg whites

   In a medium bowl, pour 6 egg whites. Add 1 tablespoon water (optional for fluffiness), 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously until slightly frothy and uniform in color (about 30–45 seconds).

3. 3

   Sauté aromatics and vegetables

   Place a 10-inch nonstick skillet over medium heat and add 1 tablespoon olive oil. When the oil shimmers (about 30 seconds), add the diced onion and sauté, stirring occasionally, until translucent, about 2–3 minutes. Add the sliced mushrooms and continue to sauté until they release their moisture and begin to brown, about 3–4 minutes. Add the spinach and cook just until wilted, about 30–45 seconds. Season the vegetables lightly with a pinch of salt and a grind of black pepper. Transfer the cooked vegetables to a small bowl and set aside.

4. 4

   Heat pan for eggs

   Wipe the skillet lightly with a paper towel and return it to medium-low heat. Add 1 teaspoon butter and, if desired, a quick spray of nonstick cooking spray to ensure easy release. Let the butter melt and coat the pan, tilting to spread evenly.

5. 5

   Cook egg whites

   Pour the whisked egg whites into the warmed skillet and let them sit, undisturbed, for about 30–45 seconds until the edges just begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg whites to flow to the edges. Continue this gentle motion until the surface is mostly set but still slightly moist on top, about 1–2 minutes more (total cooking time 2–3 minutes).

6. 6

   Add filling and finish

   Spread the reserved sautéed vegetables evenly over one half of the mostly set egg whites. Sprinkle the crumbled feta (about 1/4 cup) evenly over the vegetables. Using the spatula, fold the empty half of the omelette over the filled half to form a semicircle. Let the omelette cook for another 30–60 seconds to warm the filling and melt the feta slightly. If you prefer a firmer interior, cover the pan for 30 seconds.

7. 7

   Serve

   Slide the finished omelette onto a plate. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, optionally garnished with a few extra feta crumbles or a small handful of fresh spinach.