The finest egg white omelet recipe ever is this simple, foolproof recipe. You’ll learn how to make an omelet at home that tastes even better than the ones you get at your favorite breakfast restaurant. Made with tomatoes, spinach, and herbs, to mention a few, it’s really simple to make.
We always have this omelet recipe on hand, and I hope it becomes a regular in yours as well. It is, without a doubt, my favorite way to prepare omelets.
I adore this omelet recipe because it’s simple to create and yields amazing results—imagine fluffy, soft, and amazingly delicious just-set eggs, for example. You’ll be able to make flawless omelets every time with a little practice!
We might be improvising, but one egg a day keeps all your tensions away.
This is a real mantra of people who like eating eggs, and their breakfast isn’t complete without an egg or an omelet. However, many people stop eating eggs because of their high-calorie count, but you can always make an egg white omelet and bid farewell to calories (no yolk, no calories).
Fluffy Egg White Omelet
As the name suggests, this omelet is made with egg whites only and doesn’t have yolks. The white part is separated from the yolks and is whipped until they achieve a light frothy texture.
These omelets are popular among people who want to control their fat and cholesterol intake because there aren’t any fats or cholesterol in them.
This omelet is a healthy source of protein. Egg whites have high-quality protein, so you don’t have to worry about being behind on the protein intake.
One of the best things about them is that they have a neutral flavor. This means that you can experiment with fillings and seasonings to suit your flavor preferences.
Ingredients Used In This Recipe
To generate pillowy curds, the traditional French way of making an omelet is to agitate the eggs with a fork as they cook.
To get a fluffy, souffle-like omelet, I utilize a different technique that’s popular in the US in my simple egg white omelet recipe.
Since egg whites are somewhat bland by themselves, you need to add flavor to achieve an egg white omelet that is truly delectable.
To achieve the highest flavor with the fewest calories and preserve the delicate fluffiness of the omelet, these are the steps and the ingredients I decided to use in this recipe:
Best to use fresh egg whites: The fresher the egg whites are, the better the results.
Spinach, tomatoes, green onions: Since spinach and tomatoes are healthy additions to this recipe, we kept the calorie count of the egg white omelet recipe low. Similar to spinach, green onions are rich in Vitamin K and aid in maintaining strong bones.
Cheese – Adds flavor and you do not need a lot. Parmesan cheese is a great option for this dish.
Fresh Parsley: The aroma from the parsley is enough to make this dish an inviting dish. A few sprigs of fresh parsley cooked in this egg white omelet recipe will add depth of flavor.
Hand-Held Mixer: For a frothy texture, a hand-held mixer works well, however, you can still use a whisk.
Olive oil & unsalted butter: Usually, I would cook eggs in olive oil, but unsalted butter works better since it prevents the omelet from adhering to the pan. However, when sautéing the vegetables, use about 1 tablespoon of olive oil.
How To Make Egg White omelet
Separate the eggs. Again, fresh eggs are best to use as they will provide better results. You can use an egg separator or crack the egg in half and toss the yolk back and forth while you carefully separate the whites from the yolk.
Cook the tomatoes, spinach, parsley, and green onions: Use a nonstick skillet to cook the vegetables.
Once done, transfer the ingredients into a small bowl and set aside. Wipe out the skillet.
Whisk the egg white using a manual whisk or a hand-held mixer. Whisk the eggs until they become fluffy and white – resembling light froth. Do not whisk to stiff peak. This will ruin your dish. The bubbles must be small and closer together. The end texture must still be “runny, frothy, white, with minimal air bubbles”.
At this point, you will need to move quickly as you do not want the egg whites to start to separate.
Over medium heat, add melt the butter (be sure to wipe the skillet first).
Add the egg white, and quickly add the vegetables without the liquid on one side, season with salt and pepper to taste, then add the chopped parsley flakes, and cheese.
Cook for about 2-3 minutes or until the eggs start to set. As soon as the eggs are set, transfer the skillet to the preheated oven and cook for an additional 3-5 minutes at 350℉.
Careful remove the skillet from the oven. Use a spatula to loosen the sides, and gently slide the side with the vegetables onto the plate and fold the other side over the vegetables. Topped with green onions and cheese (optional), garnish with fresh parsley.
This egg white omelet recipe is pretty versatile and healthy, which means you can enjoy them with healthy sides to make a nutritious meal. Some of these options include;
- Whole Grain Toast – Ranging from whole grain toast to English muffins, they are great sides. In fact, you can top them with a thin layer of low-fat cream cheese or avocado for enhanced flavor.
- Greek Yogurt – This is a high-protein option that can be flavored with honey. In fact, adding a sprinkle of granola will add flavor and texture.
- Fresh Fruits – There is nothing more nutritious than fresh fruits with your morning omelet. It has a natural sweetness and will ensure that your vitamin and mineral needs are met.
- Sautee Vegetables – Pan toasted tomatoes or sauteed spinach and tomatoes.
- Protein – You can also enjoy this dish with air fryer salmon steaks for a complete brunch meal.
All these options are amazing, but we also love a scoop of cottage cheese to increase the creaminess. In fact, you can sprinkle a bit of black pepper powder to improve the taste even more.
Frequently Asked Questions (FAQ)
It has a ton of protein. There are 24 grams of protein in one omelet! Because the egg whites are lower in fat and calories, the dish is still excellent. You can customize it to your liking by clearing out the fridge and adding all of your preferred ingredients to this omelette!
Compared to an entire egg, an egg white has less calories, protein, and fat. There are fewer calories in an egg white than in an entire egg. Moreover, it has less cholesterol, protein, fat, minerals, and vitamins.
The eggs are whisked until white and fluffy. The tight air bubbles also help the eggs to maintain their fluffiness.
It’s pretty easy to store egg white omelets if you put them in an airtight container. However, don’t refrigerate for more than two to three days.
When you want to eat them, just reheat the omelets at medium heat setting in the microwave for one to two minutes, and your omelet will be ready again!
More Breakfast Meals You’ll Enjoy
After trying this egg white omelet recipe, we recommend you try one of these breakfast options next.
Labouyi Bannann (Plantain Porridge) – Great for on-the-go breakfast.
Spinach Pie – Great for teatime and breakfast.
Banana Pancake – Great option for weekend breakfast.
Turkey Sausage Gravy – Great for a hearty breakfast meal.
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Also, we would appreciate it if could give it a star rating below!
Egg White Omelet Recipe
- Electric Mixer Optional
- Whisk Optional
- Nonstick Skillet
- 3 Egg whites; It is best to use fresh egg whites for better results.
- 2 Heaping handfuls of baby spinach; Roughly chopped.
- 1 Medium Roma tomatoes; Roughly chopped.
- 1 Green onion; Sliced. Reserve a few slices to garnish.
- 1 Tbsp. Olive oil
- 2 Tbsp. Unsalted butter
- Salt and pepper to taste
- 1 Tbsp. Fresh chopped parsley; Reserve a few slices to garnish.
- Mozzarella Cheese
- Preheat the oven to 350℉.Separate the eggs. You can use an egg separator or crack the egg in half and toss the yolk back and forth while you carefully separate the whites from the yolk.Chop the tomatoes, slice the green onions, and chop the parsley. Over medium heat using a nonstick skillet (small), add the olive oil and cook the tomatoes, spinach, parsley, and green onions. Lightly season with salt and pepper. Once done, transfer the ingredients into a small bowl and set aside. Wipe out the skillet.
- Whisk the egg white using a manual whisk or a hand-held mixer. Whisk the eggs until they become fluffy and white – resembling light froth. Do not whisk to stiff peak. This will ruin your dish. The bubbles must be small and closer together. The end texture must still be “runny, frothy, white, with minimal air bubbles”.At this point, you will need to move quickly as you do not want the egg whites to start to separate if you leave them standing for too long.Over medium heat, add melt the butter (be sure to wipe the skillet first).Add the egg white and use your spatula to help spread the egg white around. Quickly add the vegetables without the liquid on one side of the eggs. Lightly season with salt and pepper to taste, then add two slices of mozzarella cheese.
- Cook for about 2-3 minutes or until the eggs start to set. As soon as the eggs are set, transfer the skillet to the preheated oven and cook for an additional 3-5 minutes at 350℉.Careful remove the skillet from the oven. Use a spatula to loosen the sides, and gently slide the side with the vegetables onto the plate and fold the other side over the vegetables. Topped with green onions and cheese (optional), garnish with fresh parsley.