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–+ servings
Fluffy egg white omelette (omelet) stuffed with vegetables.
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Egg White Omelet Recipe

Foolproof egg white omelet recipe that's easy to make at home with fresh vegetables and herbs.
Course Breakfast
Cuisine American, French
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 Servings
Calories 426kcal
Author Savory Thoughts

Equipment

  • Electric Mixer Optional
  • Whisk Optional
  • Oven
  • Nonstick Skillet

Ingredients

  • 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

Instructions

  • 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.
    sautee the vegetables
  • 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.
    Adding cheese to omelet
  • 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.
    Folding Egg White Omelet

Notes

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Calories are estimated per serving. 

Nutrition

Serving: 2Servings | Calories: 426kcal | Carbohydrates: 8g | Protein: 76g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1299mg | Potassium: 1390mg | Fiber: 1g | Sugar: 6g | Vitamin A: 76IU | Vitamin C: 27mg | Calcium: 9mg | Iron: 10mg