Classic Egg White Omelette with Spinach & Feta

I got into egg white omelettes the year I started running seriously. They sound like a diet cliché, but they are genuinely nice when you treat them properly — soft, custardy, not the sad rubbery pucks you get at hotel buffets.

Two things matter: keep the heat low and don't crowd the pan with too much filling. That's it. If you're already comfortable with my ten-minute shakshuka, this will feel very familiar.

Ingredients

Instructions

1. Whisk the egg whites with the salt and pepper until foamy on top — 30 seconds by hand is enough.
2. Warm a non-stick 8-inch skillet over low-medium heat. Add the oil, then the spinach and cook for 30 seconds until just wilted. Lift it out.
3. Pour the whites into the same pan. Let them sit undisturbed for 30 seconds, then use a spatula to pull the set edges inward, tilting the pan so raw white runs to fill the space.
4. When the surface is almost set, scatter the spinach, feta and oregano across one half.
5. Fold the empty half over the filling and slide onto a plate. Eat immediately.

Cooking tips

• Low heat is non-negotiable — egg whites turn tough the second they brown.
• A good non-stick pan matters here more than in almost any other recipe.
• For extra richness, whisk one whole egg into the whites. Still light, but more flavour.

More like this

If you enjoyed this recipe, you'll find more of my favourite breakfast recipes in the archive, or browse the full collection.