Egg White Omelette
This recipe is so quick and so easy. The best thing about an Omelette- you can put whatever you want in it! For this particular one, I used veggies and feta. Definitely a great breakfast/brunch option if you’re looking for something on the light side.
3 Large Egg Whites
1 tsp Butter
1 Clove of Garlic
1 tsp Diced Red Onion
2 Mini Bell Peppers, Diced
1 tbs Crumbled Feta
A lot of the time people fill an Omelette too full. This recipe is perfect for a small frying pan. About 6-8″.
Heat the frying pan to a low-medium heat. You don’t want the pan too hot because then the egg whites will cook too quickly on the bottom, leaving the tops underdone. It also makes flipping difficult. When the pan is heated, add the butter. There should be a very slight sizzle. Pour the Egg Whites into the pan and cover with a lid. This will help the Eggs to start to form their shape. After a minute or two, add your filling to just one side of the Egg White circle. Gradually and gently lift the sides of the Egg Whites with a spatula to ensure they’re not sticking to the bottom. If you can see that it’s cooking too quickly, turn down your heat to low. When it has enough of a shape, use the spatula to flip the side without the ingredients, up and over towards the side that does. at this point the Omelette should be finished within a minute or two.
Plate and garnish with fresh basil or another herb. Sprinkle with Salt and Pepper if you like!