I used to think that an egg white omelet couldn’t be as good as a “real” omelet. I was wrong. This egg white omelet is fluffy, savory and delicious.
This fluffy egg white omelet is so easy to make and it tastes so good!
I don’t normally shy away from egg yolks. They are very healthy. But sometimes a recipe – such as baked chocolate custard – calls for yolks only. Then I am left with extra egg whites. An egg white omelet is the perfect way to use up those egg whites.
An egg white omelet is less flavorful than a regular omelet. So it’s a good idea to add fillings to the omelet. I like to use scallions, cherry tomatoes and Parmesan. But you can obviously use whatever you like, including onions, mushrooms and bell peppers.
To make sure your egg white omelet is fluffy, beat the egg whites well, and patiently cook it on medium-low heat. I like to incorporate the vegetables into the omelet rather than cook them separately, then stuff the cooked omelet with the filling.
I also like to flip my omelet before folding it, to make sure it’s thoroughly cooked on both sides. And while omelet connoisseurs will probably tell you that an omelet should never ever get browned, at least in the case of an egg white omelet, I actually like to get it golden-brown. It’s tasty, and it also looks better than a pale, whitish omelet.
Egg White Omelet
- 4 large egg whites
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup chopped scallions, green parts
- 1/3 cup firm cherry tomatoes, halved
- Olive oil spray
- 1 tablespoon grated Parmesan cheese
- Heat a nonstick 8-inch skillet over medium heat, about 3 minutes.
- Meanwhile, in a medium bowl, vigorously whisk the egg whites with the salt and pepper, until frothy. Using a spatula, fold the green onions and tomatoes into the egg whites.
- 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. Fry 1-2 minutes.
- As soon as the edges start to set, reduce the heat to medium-low. Gently lift one edge 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.
- When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I use two large spatulas for this task. Sprinkle the cheese on half of the omelet, then fold the omelet in two. Keep frying it, about 1 minute more on each side or until golden, puffed and set. Slide into a plate and serve.