In a medium bowl, whisk 1/2 cup egg whites (from about 4 eggs) with 1 tablespoon water; season with coarse salt and ground pepper.
Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium-high heat.
Add egg whites to skillet; cook until nearly set, using a flexible heatproof spatula to repeatedly pull in sides of omelet to allow uncooked egg to run underneath, 1 to 2 minutes.
Sprinkle 1 heaping tablespoon crumbled goat cheese and 2 to 3 tablespoons prepared salsa over the top.
Gently slide omelet onto serving plate, folding it over by tipping skillet slightly.
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