Egg White Omelette Recipe

Parboil potatoes

Place cubed potatoes in a medium pot and cover with cold salted water. Bring to a simmer and cook until just tender when pierced with a knife, about 8–10 minutes. Drain thoroughly and let steam-dry for 2 minutes.

Crisp potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tablespoons olive oil and 1 teaspoon butter. When shimmering, add drained potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop color, then toss/turn to another side and continue to cook, stirring occasionally, until golden and crisp all over, about 8–10 minutes total.

Season potatoes

Lower heat to medium, sprinkle smoked paprika, onion powder, 3/4 teaspoon salt, 1/4 teaspoon black pepper and fresh rosemary or thyme. Toss to coat and cook 1 more minute. Transfer to a warm plate and keep in a low oven (about 100–120°C / 210–250°F) while you make the omelette.

Sauté mushrooms

Wipe or lightly brush mushrooms; slice if needed. Heat a medium skillet over medium-high heat and add 1 tablespoon olive oil. Add the chopped shallot and sauté until translucent, about 1–2 minutes. Add sliced mushrooms in a single layer and cook without moving for 2–3 minutes to brown, then stir and continue cooking until mushrooms release their liquid and it evaporates, about 4–6 minutes.

Add aromatics and spinach

Add the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme; cook 30 seconds until fragrant. Add the baby spinach a handful at a time, tossing until wilted. Cook until most moisture has evaporated so the filling is not soggy, about 2–3 minutes more. Taste and adjust seasoning. Remove from heat and set aside in a warm spot.

Prepare egg whites

In a bowl, whisk 6 egg whites with 2 tablespoons milk (or water) until slightly frothy. Stir in 1 teaspoon salt, 1/4 teaspoon pepper and sliced chives.

Heat pan

Heat a 9–10 inch nonstick skillet over medium-low heat. Add 1 teaspoon olive oil and 1 teaspoon butter and swirl to coat. The fat should sizzle gently but not brown.

Cook egg whites

Pour the egg-white mixture into the pan and let sit without stirring for about 30–45 seconds until edges begin to set. Using a rubber spatula, gently pull set edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue this gentle motion for 1–2 minutes until the top is mostly set but still slightly moist (not wet).

Add filling and cheese

Evenly distribute the sautéed mushroom-spinach mixture across one half of the omelette. Sprinkle 1/2 cup crumbled feta on top of the filling.

Finish omelette

Fold the empty half over the filling and press gently to seal. Let cook 30–60 seconds more to warm the filling through and soften the feta. If you prefer a lightly browned exterior, increase heat to medium for 15–20 seconds, watching carefully to avoid overcooking.

Serve

Slide the omelette onto a plate. Garnish with chopped parsley if using, and serve immediately with the crisp golden potatoes on the side.