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 20 minutes!
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 and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Egg whites: I use four large egg whites in this recipe. You can use fresh egg whites or egg whites from a carton, but fresh egg whites will taste better and produce a fluffier omelette.
- To season: Kosher salt, black pepper, and garlic powder.
- Vegetables: Chopped scallions and halved cherry tomatoes. You can use other veggies, including yellow onions, olives, mushrooms, and bell peppers.
- Olive oil spray: For the pan.
- Parmesan cheese: You can replace the parmesan with crumbled feta, crumbled goat cheese, or shredded sharp cheddar.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
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
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. Recipe Tips
- I usually season an omelette (such as this hearty chorizo omelette) with just salt and pepper, but egg whites are bland - almost flavorless - and benefit from additional spices like garlic powder, onion powder, and dried thyme.
- To ensure your omelette is fluffy, beat the egg whites well and patiently cook the omelette on medium-low heat, resisting the temptation to crank up the heat.
- Storage tips: It's pretty unusual to have leftover omelette, but if you do, you can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them covered in the microwave. I don't recommend freezing the leftovers.
- Flipping 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 is to use two wide spatulas, but this can result in the omelette getting torn. Another way, shown in the image below, is to place a heatproof plate on top of the skillet, invert the omelette onto the plate, and slide it back onto the skillet, cooked side up. Watch the video in the recipe card to see exactly how I do it.
Serving Suggestions
I typically serve this omeltte for breakfast or brunch, accompanied by any of the following:
When I serve it for dinner, I like to add a simple vegetable side or a salad, such as:
Recipe Card
Fluffy Egg White Omelette
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
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
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.
Debra Burton says
Great!