Whisk the egg whites, salt, and pepper in a small bowl until the mixture is uniform and slightly frothy.

Heat olive oil in a non-stick skillet over medium-low heat until shimmering.

Pour the egg whites into the skillet and let sit for 20 seconds until the bottom layer begins to set.

Using a silicone spatula, gently push the egg whites from the outer edges toward the center, allowing uncooked liquid to reach the pan surface.

Continue to fold the whites gently until they are opaque and moist but no longer liquid.

Remove from heat immediately to prevent the whites from becoming rubbery.