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 breakfast. 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.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the omelet could end up too salty.
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.
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.
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Whisk the egg whites with the salt and pepper until frothy.
Fold the green onions and tomatoes into the egg whites.
Cook the omelet in olive oil according to the directions in the recipe card below.
When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet.
Sprinkle the cheese on half of the omelet, then fold the omelet in two. Slide into a plate and serve.
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 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.