Veggie Egg White Omelet

How to Make Veggie Egg White Omelet

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1. Whisk the egg whites with the salt and pepper for about 30 seconds, until no thick strands remain and the surface is frothy.

   Mark done Start 30 sec timer

2. Heat 1 tsp of the oil in a large non-stick frying pan over medium heat. Cook the mushrooms and spring onions for 3 minutes, until the liquid has cooked off. Add the spinach and tomatoes and cook for 1 minute, until the spinach wilts. Tip onto a plate.

   Mark done Start 3 min timer

3. Wipe out the pan, add the remaining oil and pour in the egg whites. Cook for 2 minutes, lifting the edges so the liquid runs underneath, until the top is just set but still glossy.

   Mark done Start 2 min timer

4. Spoon the vegetables over one half, fold the other half over and slide onto a board. Cut in two and scatter with the chives.

   Mark done

Small Things That Help

• Dry the tomatoes on paper towels after dicing; extra juice is the quickest way to a watery omelet.
• If the whites start to brown at the edges, lower the heat at once.
• Slide, do not flip: use a wide spatula and fold with a single movement.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Serving Suggestions

• A slice of wholegrain toast
• Fresh berries
• A small side salad

Storing & Reheating Veggie Egg White Omelet

Best eaten straight away. Keeps in the fridge for up to 2 days; reheat gently in a non-stick pan.

Veggie Egg White Omelet FAQ: Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.