Crack the egg whites into a small bowl and whisk gently until they become frothy and slightly bubbly, about 30 seconds. Add a pinch of salt and set aside.
Heat the skillet over low-medium heat and add a teaspoon of oil or butter. Once it shimmers or melts, swirl it around to coat the surface evenly.
Pour the beaten egg whites into the skillet, spreading them out gently with the spatula if needed. Let them cook slowly for about 1-2 minutes until the edges start to set and bubble softly.
Sprinkle the chopped herbs and roasted vegetables evenly over one half of the omelette. If you’re using cheese, add it now too. Continue cooking for another 30 seconds until the whites are mostly opaque and the toppings are heated through.
Gently fold the omelette in half using your spatula, covering the fillings. Cook for another 30 seconds to ensure the whites are fully cooked and tender.
Carefully slide the omelette onto a plate, letting it rest for about 30 seconds. This helps it settle and keeps it fluffy. Garnish with additional herbs if desired and serve immediately.
