Slim & Fit Omelette Recipe

Prepare ingredients

Rinse the spinach and pat dry. Dice the tomato into small 1/4-inch pieces, discarding seeds if desired. Crumble the goat cheese into small pieces so it will melt evenly.

Beat egg whites

In a medium bowl, combine the 6 egg whites with 1 tablespoon water (optional), 1/2 tsp black pepper, and 1 tsp salt. Whisk until slightly frothy and uniform in color. The water helps create a fluffier texture but can be omitted for a firmer omelette.

Cook spinach

Heat a nonstick skillet over medium heat. Add 1 tsp oil and swirl to coat. Add the spinach and sauté 30–60 seconds until wilted, stirring once. Push the spinach to one side or remove from the pan briefly and set aside on a plate.

Pour and set egg whites

Lower heat to medium-low. Pour the beaten egg whites into the skillet and tilt the pan to distribute evenly. Let cook undisturbed 60–90 seconds until edges begin to set but top is still slightly wet.

Add fillings

Scatter the wilted spinach evenly over one half of the omelette. Sprinkle the diced tomato over the spinach, then dot the goat cheese crumbles across the same half.

Finish cooking and fold

Cover the skillet with a lid for 1–2 minutes to allow the egg whites to finish setting and the goat cheese to soften. When the eggs are fully set (no raw liquid), use a spatula to fold the omelette in half over the fillings. Slide the omelette onto a plate.

Season and serve

Adjust seasoning with a pinch more salt and pepper if needed. Cut in half or serve whole.

Prepare fruit

Wash and pat dry the selected fruit. Cut larger fruit (melon, peaches, plums) into bite-sized pieces. If using berries, pick through to remove stems and bruised pieces.

Toss and finish

Place 1 cup of the prepared fruit in a small bowl. Add 1/2 tsp lemon juice and 1 tsp chopped fresh mint if using. Gently toss to combine and transfer to the plate beside the omelette.