Egg White Veggie Omelette

About This Recipe

This egg white omelette is a fitness kitchen staple — light, clean, and loaded with protein while keeping calories and fat low. A filling of sauteed mushrooms, spinach, tomatoes, and a sprinkle of feta creates a satisfying meal that fuels your day without weighing you down. It cooks in minutes and can be customised endlessly with whatever vegetables you have on hand.

Ingredients

Serves 1

• 5 largeegg whites (or 150 ml liquid egg whites)
• 1 largewhole egg
• 60 gmushrooms, sliced
• 40 gbaby spinach
• 6cherry tomatoes, halved
• 30 gfeta cheese, crumbled
• 1 tspolive oil
• 1 tbspfresh chives, snipped

Instructions

1. 1

   Cook the filling

   Heat olive oil in a non-stick frying pan over medium heat. Cook mushrooms for 3-4 minutes until golden. Add spinach and tomatoes, cook for 1 minute until the spinach wilts. Transfer to a plate.

2. 2

   Make the omelette base

   Whisk egg whites and whole egg with a pinch of salt and pepper until slightly frothy. Pour into the same pan over medium-low heat.

3. 3

   Cook the omelette

   Let the eggs set around the edges for 1-2 minutes. Gently lift the edges with a spatula and tilt the pan to let uncooked egg flow underneath. Continue until the surface is just set but still slightly moist.

4. 4

   Fill and fold

   Spoon the vegetable filling onto one half of the omelette. Scatter feta over the top. Fold the other half over and slide onto a plate. Garnish with chives.

Variations

• •

  Add smoked turkey slices and sun-dried tomatoes for a heartier filling.

• •

  Use goat cheese instead of feta for a tangier flavour.

Storage

Best eaten immediately. Omelettes do not store or reheat well. Prep the vegetable filling in advance to speed up morning cooking.