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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings omelette

Calories 149kcal

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.

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.