I used to think that an egg-white omelette couldn’t be as good as a “real” omelet. I was wrong. This omelet is fluffy and delicious!
This fluffy omelet is so easy to make and it tastes so good! It’s quickly become one of my favorite breakfasts.
I don’t normally shy away from egg yolks. They are actually good for you. But sometimes a recipe – such as baked chocolate custard – calls for yolks only. Then I am left with extra egg whites. This recipe is the perfect way to use them up.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty egg white omelette. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Egg whites: I use four large egg whites in this recipe. You can use fresh egg whites, or egg whites from a carton.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the omelet could end up too salty.
Garlic powder: Just a pinch adds great flavor to the otherwise bland egg whites.
Vegetables: Chopped scallions and halved cherry tomatoes.
Olive oil spray: For the pan. You can also use butter.
Parmesan cheese: I prefer to use finely grated parmesan and not coarsely shredded.
What fillings to use?
An egg white omelette 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, cherry tomatoes, and parmesan. But you can obviously use whatever you like, including onions, olives, mushrooms, and bell peppers. Feta cheese is also very good in this recipe instead of the parmesan, and so is sharp cheddar.
How to make a fluffy egg white omelette
To make sure your omelet is fluffy, beat the egg whites well, and patiently cook the omelet on medium-low heat.
I like to incorporate the vegetables into the eggs rather than cook them separately, then stuff the cooked eggs with the filling.
I also like to flip my omelet before folding it, to make sure it’s thoroughly cooked on both sides.
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Whisk the egg whites with the salt, pepper, and garlic powder until frothy. Whisk in the parmesan. (Sometimes I reserve the parmesan to the end and sprinkle it on top of the fully cooked omelet. But more often than not, I just mix it into the raw egg whites).
Fold the green onions and tomatoes into the egg whites.
Cook the omelet in olive oil. The idea is to pour the mixture into the warm skillet, allow the edges to set, then very gently and repeatedly lift the edges to allow uncooked eggs to get to the bottom, where they’ll cook faster.
When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet.
Fold the omelet in two. Slide into a plate and serve.
How to flip an omelet
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. This sometimes results in the omelet getting torn.
Another way to do it, the one I demonstrate in the video below, is to place a heatproof plate on top of the skillet, then invert the omelet into the plate, and then slide it back to the skillet, cooked side up.
It’s OK to get it golden-brown
Omelet connoisseurs will probably tell you that an omelet should never ever get browned. But in the case of an egg white omelette, I actually like to get it golden-brown. It’s tasty, and it also looks better than a pale, whitish omelet.
How to serve it
More tasty egg white recipes
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Egg White Omelet
- 4 large egg whites
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon grated Parmesan cheese (See notes below for additional options)
- 1/4 cup chopped scallions, green parts
- 1/3 cup firm cherry tomatoes, halved
- Olive oil spray
- Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
- Meanwhile, in a medium bowl, vigorously whisk the egg whites with the salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
- Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
- Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
- As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
- When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large plate on top of the skillet (careful – it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
- Fold the omelet, slide onto a plate and serve.