Egg White Omelette

A soft, simple egg white omelette with fresh parsley. A quick, high-protein option for breakfast or after a workout.

Ingredients

• 600 g egg whites (from about 18-20 eggs)
• 15 g (1 tbsp) olive oil
• 10 g parsley, finely chopped
• 3 g (1/2 tsp) salt
• 1 g (a pinch) black pepper

Instructions

1. 1

   Put the egg whites in a large bowl, add the salt and pepper and whisk with a fork for 1 minute until slightly frothy.

2. 2

   Stir the chopped parsley into the whites.

3. 3

   Heat a quarter of the olive oil in a 20-22 cm nonstick pan over medium-low heat.

4. 4

   Pour in a quarter of the mixture (about 150 g), cover and cook on low for 3-4 minutes until the top is white and set.

5. 5

   Fold the omelette in half with a spatula and slide it onto a plate. Cook the remaining three portions the same way and serve hot.

Nutrition

Per serving