Print

Egg White Omelette

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An Egg White Omelette is a light and fluffy dish made with just the whites of eggs. It’s low in fat, high in protein, and easy to customize with vegetables, herbs, and cheese. Ideal for a healthy breakfast or a post-workout meal.

Ingredients

  • 3–4 egg whites (or about 1/2 cup liquid egg whites)
  • Salt and black pepper, to taste
  • 1 tsp olive oil or cooking spray
  • 1/4 cup chopped vegetables (e.g. spinach, mushrooms, tomatoes, bell peppers)
  • 2 tbsp shredded cheese (optional: feta, mozzarella, cheddar)
  • Fresh herbs for garnish (optional: parsley, chives, basil)

Instructions

  1. In a bowl, whisk egg whites with salt and pepper until slightly frothy.
  2. Heat a non-stick skillet over medium heat and add oil or spray.
  3. Sauté chopped vegetables for 2–3 minutes until softened. Remove and set aside.
  4. Pour egg whites into the skillet and swirl to coat the bottom evenly.
  5. Let cook undisturbed for 1–2 minutes, until edges begin to set.
  6. Gently lift the edges with a spatula, letting uncooked egg flow underneath.
  7. Once nearly set, sprinkle in the veggies and cheese (if using).
  8. Fold the omelette in half and cook 1–2 minutes more until fully set and cheese is melted.
  9. Slide onto a plate and garnish with herbs if desired. Serve warm.

Notes

  • Use a quality non-stick pan and avoid high heat to prevent sticking.
  • Customize with leftover roasted vegetables or herbs for easy variety.
  • Liquid egg whites from a carton work great for convenience.
  • For a creamier texture, add 1 tbsp of milk or dairy-free milk to the egg whites before cooking.

Nutrition

Find it online: https://thefamilycooking.com/egg-white-omelette/