Omelette with Egg Whites, Tomatoes and Onions

Ingredients

• Egg whites 6 large
• Tomatoes 1/2 cup
• Onions 1/4 cup
• Olive oil 1 tsp

Method

1. Prepare the vegetables. Wash the tomatoes thoroughly and dice them into small pieces. Peel the onion and dice it finely as well.
   Tip: Use a sharp knife to dice the vegetables evenly for consistent cooking.
2. Heat the olive oil and sauté onions. Place a non-stick skillet over medium heat. Add 1 teaspoon of olive oil and let it warm up for about 30 seconds. Add the diced onions and sauté for 3-4 minutes until they become translucent and slightly soft.
   Tip: Keep stirring the onions to avoid burning and ensure even cooking.
3. Add tomatoes and cook. Add the diced tomatoes to the skillet with the onions. Cook for another 2-3 minutes until the tomatoes soften but still hold their shape.
   Tip: Stir gently to combine the tomatoes and onions without mashing the tomatoes.
4. Add egg whites. Pour the 6 large egg whites evenly over the sautéed vegetables in the skillet. Reduce heat to low-medium. Let the egg whites cook undisturbed for about 3-4 minutes until they start to set around the edges.
   Tip: Use a spatula to gently lift the edges and let uncooked egg whites flow underneath for even cooking.
5. Fold and finish cooking. Once the egg whites are mostly set but still slightly soft on top, carefully fold the omelette in half using a spatula. Cook for another 1-2 minutes to finish cooking through.
   Tip: Avoid overcooking to keep the omelette tender and moist.
6. Serve. Slide the omelette gently onto a plate. Serve immediately while warm.
   Tip: Pair with whole grain toast or a side salad for a complete meal.

Pro tips

• Use a non-stick skillet to prevent the egg whites from sticking and breaking.
• Cook on medium to low heat to avoid browning the egg whites too much and keep a tender texture.