Egg White & Veggie Omelette

Method

1. 1

   Whisk the egg whites and whole egg with salt, pepper and the oregano until slightly frothy.

2. 2

   Heat half the oil in a non-stick frying pan over medium heat. Soften the pepper and spring onions, then add the tomatoes and spinach until just wilted. Tip onto a plate.

   3 min
3. 3

   Add the remaining oil, pour in the eggs and cook over medium-low heat, pulling the set edges into the middle so the runny egg fills the gaps.

   3 min
4. 4

   When the top is almost set, spoon the vegetables and feta over one half.

   1 min
5. 5

   Fold the omelette over, slide onto a plate and serve straight away.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Egg White Omelette (super fluffy soufflé-style)

  RecipeTin Eats · YouTube

• 

  Egg White Omelet- Martha Stewart

  Martha Stewart · YouTube

Substitutions

• Dairy-free: skip the feta and add a few sliced olives and fresh herbs for flavour.
• More filling: serve with a slice of wholemeal toast (+15 g carbs).
• Make it a frittata: bake the mixture in a small ovenproof pan at 190°C (375°F) for 12–15 minutes.