Egg White Omelet Recipe

Inspired by White Star

Time20m

Serves2

Ricotta, Seasonal Vegetable, Wild Mushrooms, Chives, Side Salad

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Ingredients

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1
Prepare the Vegetables
In a skillet, sauté the seasonal vegetables and wild mushrooms over medium heat until they are tender, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.
2
Whip the Egg Whites
In a mixing bowl, whisk the egg whites until they are frothy. Season with a pinch of salt and black pepper.
3
Cook the Omelet
Heat a non-stick skillet over medium heat. Pour in the whipped egg whites and cook for 2-3 minutes, until the edges start to set.
4
Add Filling
Spoon the sautéed vegetables and mushrooms onto one half of the omelet. Add the ricotta cheese and sprinkle chopped chives on top.
5
Fold and Serve
Carefully fold the omelet in half over the filling and cook for an additional 1-2 minutes. Slide the omelet onto a plate and serve immediately with a side salad.