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Photo of Open veggie egg white omelette by WW

Open veggie egg white omelette

Points® value
Total Time
45 min
15 min
30 min
Creamy ricotta combined with hearty roast veggies delivers an egg white omelette full of flavour and texture. Roast a fresh batch of veggies, or use leftovers you already have in the fridge - the choice is yours.


Butternut pumpkin

100 g, peeled, cut into 1 ½ cm pieces


100 g, cut into 1 ½ cm pieces


1 medium, cut into 2cm pieces

Green capsicum

1 medium, cut into 2cm pieces


1 medium, cut into 1 ½ cm pieces

Brown onion

½ medium, finely chopped

Fresh rosemary

2 tsp, leaves, chopped

Egg white

6 large, lightly beaten

Reduced-fat ricotta cheese

1 tbs, smooth variety

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Place pumpkin, potato, zucchini, capsicum, tomato, onion and rosemary onto prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 25 minutes, turning halfway through, or until vegetables are tender and lightly browned. Set aside.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Pour in egg whites, swirling to cover base of pan. Using a spatula, draw edges of omelette into the centre, allowing uncooked egg to run underneath. Cook until omelette is just set.
  4. Spoon roasted vegetable mixture evenly over omelette, then dollop small teaspoons of ricotta on top. Cover pan with lid or foil and cook for a further 2 minutes, or until topping is heated through. Cut into quarters to serve.


A flexible silicone spatula is ideal for making omelettes and helping to transfer the omelette to a plate.