Egg-white Veggie Omelette Recipe

Cook onions slowly

Heat 1 tsp olive oil in a small nonstick skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and golden brown, about 12–15 minutes. If onions start to stick, add a splash (about 1 tsp) of water and continue cooking until caramelized. Transfer to a small bowl and set aside.

Sauté mushrooms and garlic

In the same skillet (wipe out if necessary) add a light spray or 1 tsp olive oil and heat over medium. Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 4–5 minutes. Add the minced garlic and sauté 30–45 seconds until fragrant.

Wilt spinach and combine peppers & tomato

Add the baby spinach and chopped roasted red pepper to the mushrooms. Cook, stirring, just until the spinach wilts, about 1–2 minutes. Stir in the diced tomato and remove the vegetable mixture to the bowl with the caramelized onion.

Whisk egg whites

In a small bowl, whisk together 3 egg whites, 1 tbsp milk or water, a pinch of kosher salt and a pinch of freshly ground black pepper until slightly frothy (about 15–30 seconds).

Heat pan

Heat a 8–10 inch nonstick skillet over medium-low to medium heat. Add 1 tsp olive oil or a light coating of nonstick spray and swirl to coat evenly. Heat until shimmering but not smoking.

Pour egg whites

Pour the whisked egg whites into the pan, tilting the pan to distribute them into an even layer. Let cook undisturbed for about 30–45 seconds until the edges begin to set.

Set & add filling

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. When the top is mostly set but still slightly glossy, evenly distribute the sautéed vegetable mixture and the caramelized onion over one half of the omelette. Sprinkle the crumbled feta across the filling and add chopped parsley or chives.

Fold & finish

Carefully fold the empty half of the omelette over the filling. Cook for another 30–60 seconds to warm the interior and slightly melt the feta. If you prefer the eggs more set, cover the pan for 30–45 seconds on low heat. Slide the omelette to a plate.

Serve the egg-white veggie omelette immediately with 1 cup of seasonal fruit on the side. Adjust salt and pepper to taste. Garnish with extra chopped herbs if desired.