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a folded egg white omelette on a white plate in a wide horizontal shot, spinach and tomato peeking out, crumbled feta, fresh herbs, bright natural light, shallow depth of field, landscape orientation

Egg White Omelette

Spinach and tomatoes are wrapped in a fluffy egg white omelette.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 6 egg whites
  • 1 cup fresh spinach
  • 1/2 cup cherry tomatoes halved
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 2 tbsp crumbled feta

Method
 

  1. Whisk the egg whites with the salt until a little frothy.
  2. Heat the olive oil in a nonstick skillet over medium heat and wilt the spinach and tomatoes 2 minutes.
  3. Pour the egg whites over the vegetables and let them set around the edges.
  4. Sprinkle with feta, then fold the omelette in half.
  5. Cook 1 more minute, then slide onto a plate and serve.

Notes

Keep the heat moderate so the whites stay tender, not rubbery.