Spinach and Red Pepper Egg White Omelette recipe

Cut the pepper into even, small dice so it softens at the same rate and sits neatly inside the omelette without creating bulky pieces. Keep the spinach in loose, rough shreds rather than a fine chop, as this helps it wilt quickly without turning mushy.

Whisk only until the whites are loosely combined and slightly frothy, with no visible thick strands left behind. If you beat them too hard, the omelette can turn rubbery and lose its delicate texture.

Let the butter foam but not brown before adding the pepper; if it starts to colour, the pan is too hot and the pepper may catch before it softens. Stir once or twice rather than constantly, so the pieces take on a little sweetness without going limp.

Wait until the spinach has just collapsed and turned bright glossy green before adding the egg whites, then tilt the pan so the mixture spreads into a thin layer. Keep the heat low enough that the eggs set with a tender, custardy surface rather than bubbling and drying at the edges.

Slide a spatula around the edge first to check the underside has set and released cleanly, then fold while the top is still slightly soft so the centre stays moist. Spoon the salsa over just before serving so the omelette does not go soggy or lose heat.