Before you start cooking, make sure all your ingredients are ready to go. Dice the bell peppers and chop the baby spinach. Crumble the feta cheese and set aside. This prep work ensures a smooth cooking process.
In a mixing bowl, add the egg whites, salt, and black pepper. Whisk them together until slightly frothy. This will help incorporate air into the egg whites, making your omelet fluffy.
Place a non-stick skillet over medium heat and add the olive oil. Allow the oil to heat for a minute until it’s shimmering but not smoking.
Add the diced bell peppers to the skillet and sauté for about 2 minutes until they begin to soften. Then, add the chopped spinach and cook for an additional minute until wilted.
Pour the whisked egg whites over the cooked vegetables in the skillet. Tilt the pan to ensure the egg whites spread evenly. Allow them to cook undisturbed for about 2-3 minutes, or until the edges begin to set.
Using a spatula, gently fold one side of the omelet over the other. Let it cook for another minute to ensure it’s cooked through. Slide the omelet onto a plate, sprinkle with feta cheese, and garnish with fresh herbs. Enjoy immediately!
