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Breakfast · Lebanese

Za’atar egg-white omelette

The weekday breakfast. Pour straight from the bottle, keep the heat low so the whites stay soft and white, and finish it the Lebanese way with za’atar and a little white cheese.

Time
8 min
Makes
1 omelette1 serving
Protein
≈25 gper serving
Fluffy white egg-white omelette with za’atar, olive oil, tomatoes, cucumber and mint on a Lebanese breakfast table

Ingredients

  • 200 ml 3abayad liquid egg whites (about 6 whites)
  • 1 tsp olive oil
  • A pinch of salt and black pepper
  • 1 tsp za’atar
  • 20 g crumbled white cheese, such as akkawi, baladi or feta (about 2 tbsp)
  • To serve: tomato, cucumber, fresh mint and a small pita

≈25 g protein per serving: 22 g from 200 ml of egg whites (11 g per 100 g) and about 3 g from the other ingredients (standard values), for the whole recipe, divided by 1. ≈190 kcal per serving: 90 kcal from the egg whites (45 kcal per 100 g) and about 100 kcal from the other ingredients (standard values, including any oil or sugar), divided the same way. Approximate; serving suggestions not counted.

Get the egg whites →

Method

  1. Heat the pan

    Warm the olive oil in a 20–22 cm non-stick pan over medium-low heat.

  2. Pour

    Shake the bottle, pour in 200 ml of egg whites and season with salt and pepper.

  3. Set gently

    When the edges turn white (about a minute), push them to the centre with a spatula and tilt the pan so the liquid runs underneath. Keep going for 3 minutes.

  4. Fold

    When the top is only just wet, scatter the za’atar and the cheese over one half, fold, and cook 30 seconds more.

  5. Serve

    Slide it onto a plate with tomato, cucumber and mint, and a thread of olive oil.

Tips

  • Low heat is the secret: high heat makes egg whites rubbery and brown.
  • Wilt a handful of spinach or sliced mushrooms in the pan first for a bigger plate.

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