Makes 1 serving
Macros: 237cal, Fat 2g, Carbs 9g, Protein 17g, Fibre 1g
4 large egg whites
1/4 teaspoon Diamond Crystal kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1 tablespoon grated Parmesan cheese (See notes below for additional options)
1/4 cup chopped scallions, green parts
1/3 cup firm cherry tomatoes, halved
Olive oil spray
Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
Meanwhile, in a medium bowl, vigorously whisk the egg whites with the salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large plate on top of the skillet (careful – it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
Fold the omelet, slide onto a plate and serve.