Spinach & Feta Egg White Omelette

1. 1
   prep · ~1 min

   Whisk the egg whites.

   1.Separate 4 egg whites into a mixing bowl; discard yolks or save for another use.

   2.Add a pinch of salt and a pinch of black pepper to the whites.

   3.Whisk vigorously for 30 seconds until frothy and slightly foamy.

   TIPRoom-temperature egg whites whip up lighter and give a fluffier omelette.
2. 2
   saute · ~4 min

   Sauté the spinach filling.

   1.Heat 1 tsp olive oil in a non-stick skillet over medium heat.

   2.Add diced onion and minced garlic; sauté until soft and translucent (2-3 min).

   3.Add chopped spinach and cook until just wilted (1 min).

   4.Season with a pinch of salt and chili flakes. Transfer filling to a plate.

   TIPDon't overcook the spinach — it should stay bright green and tender, not mushy.
3. 3
   fry · ~3 min

   Cook the egg white base.

   1.Wipe the skillet clean and return to medium-low heat.

   2.Pour in the whisked egg whites and swirl to coat the pan evenly.

   3.Cook undisturbed until the edges are set and the top looks nearly dry (2-3 min).

   TIPLow heat is key — egg whites cook fast and turn rubbery over high heat.
4. 4
   assemble · ~1 min

   Add the filling and fold.

   1.Sprinkle the sautéed spinach mixture evenly over one half of the omelette.

   2.Crumble feta cheese generously on top of the spinach.

   3.Gently fold the other half over the filling using a spatula.

   4.Press down lightly and cook for 30 seconds to warm the feta through.

   TIPFold, don't flip — sliding the spatula halfway under the empty side gives you a clean fold.
5. 5
   serve

   Slide onto a plate and serve immediately.

   Transfer the omelette to a warm plate. Garnish with an extra crack of black pepper and a pinch of chili flakes if desired.

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