Caprese Egg White Omelet

Ingredients

• 6 egg whites
• 1 tsp olive oil
• 1/2 cup cherry tomatoes, halved
• 6 fresh basil leaves, torn
• dairy-free mozzarella-style shreds (optional, melting variety)
• salt and pepper to taste

Method

1. 1

   Whisk the egg whites with salt and pepper until slightly frothy but not stiff.

2. 2

   Heat olive oil in a non-stick skillet over medium-low heat — keep the heat gentle, since egg whites have no fat of their own to protect them from overcooking and turning rubbery.

3. 3

   Pour in the egg whites and let cook undisturbed for 2-3 minutes until mostly set.

4. 4

   Scatter cherry tomatoes, basil, and dairy-free mozzarella (if using) over one half.

5. 5

   Fold the omelet in half and cook 1-2 more minutes until the filling is warmed through.