Fluffy Egg White Omelette with Parmesan, Scallions, and Tomatoes

Name: Fluffy Egg White Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 large egg whites; 1/4 teaspoon Diamond Crystal kosher salt; 1/8 teaspoon black pepper (freshly ground ); 1/8 teaspoon garlic powder; 1 tablespoon Parmesan cheese (grated); 1/4 cup scallions (green parts, chopped); 1/3 cup cherry tomatoes (firm, halved); Olive oil spray

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I used to think an egg white omelette couldn't be as good as a "real" one. I was wrong! This omelette is fluffy and delicious. The addition of veggies and parmesan greatly enhances it, and it's ready in just 20 minutes!

An egg white omelette is served on a white plate.

This fluffy egg white omelette is so easy to make, and it tastes amazing! It's quickly become one of my favorite breakfasts. I don't normally shy away from egg yolks. But sometimes, a recipe like chocolate custard calls for yolks only, and I am left with extra egg whites. This recipe is perfect for using them.

Ingredients

Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.

Egg whites: I use four large egg whites in this recipe. You can use fresh egg whites or egg whites from a carton.
To season: Kosher salt, black pepper, and garlic powder.
Vegetables: Chopped scallions and halved cherry tomatoes.
Olive oil spray: For the pan.
Parmesan cheese: I prefer to use finely grated parmesan and not coarsely shredded.

Variations

An omelette made with egg whites and no yolks is not as flavorful as one made with whole eggs, so it's a good idea to add tasty fillings.

As you can see in the ingredients list above, I like to use scallions and cherry tomatoes, but you can use other veggies, including yellow onions, olives, mushrooms, and bell peppers.

As for the cheese, you can replace the parmesan with crumbled feta, crumbled goat cheese, or shredded sharp cheddar.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Whisk the egg whites with salt, pepper, and garlic powder until frothy.

Pour the mixture into a warm, greased, nonstick skillet. Scatter the tomatoes and scallions on top. Allow the edges to set, then gently and repeatedly lift the edges to allow uncooked eggs to get to the bottom, where they'll cook faster.

When the bottom is cooked and the top is no longer runny but still wet, carefully flip the omelette and top it with parmesan. Fold it in two, slide it onto a plate, and serve.

Recipe Tip

I usually season an omelette (such as this hearty chorizo omelette) with salt and pepper, but egg whites are bland - almost flavorless - and benefit from additional spices like garlic powder, onion powder, and dried thyme.

Featured Comment

Loved this! Didn’t change a thing and will definitely be on repeat. Although mine didn’t come out very pretty at the end since I couldn’t master the flip. - Susan Read more comments

Recipe FAQs

How do you flip an omelette?

I envy professional cooks who have mastered the technique of flipping it with a quick motion of their wrist. I am a home cook, so my methods are not as impressive. One way to flip the omelette is to use two wide spatulas. But this sometimes results in the omelette getting torn.

Another way to do it, the one shown in the image below, is to place a heatproof plate on top of the skillet, invert the omelette onto the plate, and then slide it back onto the skillet, cooked side up. Watch the video embedded in the recipe card below to see exactly how I do it.

How do you make the omelette fluffy?

Beat the egg whites well and patiently cook the omelette on medium-low heat, resisting the temptation to crank up the heat.

Can I use egg whites from a carton?

Yes, but fresh egg whites will taste better and will also give you a fluffier omelette.

Serving Suggestions

This omelette is wonderful all by itself! But if you want something on the side, good options include fresh berries, microwave bacon, almond flour biscuits, or keto cheese muffins. You can also make a sandwich using almond flour bread.

Storing Leftovers

If you have any leftovers, you can keep them in the fridge, in an airtight container, for up to three days, and reheat them covered in the microwave. I don't recommend freezing the leftovers.

5 from 25 votes

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Fluffy Egg White Omelette

I used to think an egg white omelette couldn't be as good as a "real" one. This recipe has proven me wrong!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: omelette

Calories: 149kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 4 large egg whites
▢ ¼ teaspoon Diamond Crystal kosher salt
▢ ⅛ teaspoon black pepper - freshly ground
▢ ⅛ teaspoon garlic powder
▢ 1 tablespoon Parmesan cheese - grated
▢ ¼ cup scallions - green parts, chopped
▢ ⅓ cup cherry tomatoes - firm, halved
▢ Olive oil spray

Instructions

Heat a nonstick 8-inch skillet over medium heat for 2-3 minutes.
Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy.
Lightly spray the skillet with olive oil, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
Scatter the tomatoes and green onions on top.
As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelette and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster.
When the bottom is cooked and the top is not runny anymore but is still wet, carefully flip the omelette. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful - it will be hot), invert the omelette onto the plate, and then slide it back into the pan, cooked side up.
After flipping the omelette, sprinkle it with the parmesan.
Fold the omelette and slide it onto a plate.
Serve immediately.

Notes

I usually season an omelette with salt and pepper, but egg whites are bland - almost flavorless - and benefit from additional spices like garlic powder, onion powder, and dried thyme.
Instead of parmesan, you can use a variety of other cheeses. I sometimes use shredded cheddar, for example, or crumbled feta. If using a cheese other than parmesan, you can use a little more of it - up to ¼ cup.
You can use fresh egg whites or egg whites from a carton, but fresh ones taste better.
If you have any leftovers, you can keep them in an airtight container in the fridge for up to three days, and reheat them covered in the microwave. I don't recommend freezing the leftovers.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Egg White Omelette

Ingredients

Variations

Instructions

Recipe Tip

Featured Comment

Recipe FAQs

Serving Suggestions

Storing Leftovers