Egg White Omelette
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Find yourself with leftover egg whites? Try this fluffy egg white omelette for a de-light-ful breakfast (or brunch, lunch, or dinner!). Cooked with cherry tomatoes, spinach, and shredded cheddar cheese, this egg white omelette recipe is easy, perfect for a quick meal, and good to the last bite!
A couple of other healthy breakfast options to add to your list, include this tomato zoodle frittata and this spinach and eggs with mushrooms.
How many calories are in an egg white omelette?
If you're in the mood for a lighter breakfast or are trying not to front-load your calories in a day, this egg white omelette recipe packs just 300 calories. It's also loaded with nutrients from the veggies and if paired with a piece of toast, you'll have yourself a balanced (and delicious) meal!
Top tip for making the best egg white omelette
In recipe testing, we found that the one thing that could ruin an egg white omelette was overwhipping the eggs. For one, it caused the omelette to puff up dramatically during cooking which made it impossible to cook without flipping the omelette (too much work and risk tearing it).
Even more importantly, overwhipping the egg whites made an omelette that was rubbery tasting, like overcooked eggs. This is definitely something that you want to avoid.
To make a soft egg white omelette, make sure to only lightly whip the whites. They should look liquidy with only a few bubbles in them.
How to cook an egg white omelette
- Cook the filling first: Add the shallot to a pan and cook it until it's translucent. Then add the tomatoes, spinach, salt, and pepper and cook them until the tomatoes are warm and the spinach has wilted.
- Prepare the egg whites: Lightly whisk the egg whites, garlic powder, salt, and pepper. You want there to be a few foamy bubbles, but it should still be liquid underneath them.
- Cook your eggs: Melt the butter and when it starts to bubble, pour the egg whites into the pan and swirl the pan to spread them out. Cover the pan with a lid and let the egg whites cook undisturbed for 3 minutes, or until they are no longer wet on top.
- Assemble your omelette: Add the cheese to one half of the omelette then top the cheese with the filling. Fold the omelette in half then put the lid back on the pan for 1 minute to let the cheese melt.
Variations to try
There are lots of options you can try when it comes to an egg white omelette, this way you'll never get bored of this breakfast!
- Cheese: This recipe uses cheddar cheese, but you can certainly opt for another type like feta cheese, mozzarella, or a little parmesan cheese.
- Vegetables: add your favorite veggies to your egg white omelette, like asparagus, avocado, arugula, mushrooms, bell pepper ā you name it!
- Fresh herbs: Sprinkle your cooked omelette with some chives or parsley for a nice fresh taste.
Recipe FAQ
What do egg whites taste like?
They don't have a strong āeggyā flavor, but you can add lots of different fillings, condiments, or sauces to make an egg white omelette taste amazing!
What do I do with leftover egg yolks?
If you have yolks leftover, you can save them for up to 2 days in the fridge and try making a recipe that calls for egg yolks ā like one of our ice cream recipes or this delicious lemon curd!
Do egg white omelettes taste good?
Because egg whites don't have a lot of flavor, it's important to season them well and add flavorful fillings. This egg white omelette recipe is so delicious that you'll likely mistake it for a regular omelette!
Popular egg breakfast recipes
Egg White Omelette Recipe
Ingredients
Tomato Spinach Filling
- 1 teaspoon olive oil
- 1 small shallot (minced)
- Ā¼ cup quartered cherry tomatoes
- Ā¼ cup chopped spinach
- 1 pinch EACH: salt and pepper
Egg White Omelette
- 3 egg whites
- Ā¼ teaspoon garlic powder
- 1 pinch EACH: salt and pepper
- 2 teaspoons butter
- Ā¼ cup shredded cheddar cheese
- Minced chives or green onions (to serve)
Instructions
- Heat the olive oil in a small pan over medium heat. Add the shallot and cook for 2 minutes, until it is translucent. Add the tomatoes, spinach, salt, and pepper to the pan and cook until the tomatoes are warm and the spinach wilts. Set the filling aside.1 teaspoon olive oil, 1 small shallot, Ā¼ cup quartered cherry tomatoes, Ā¼ cup chopped spinach, 1 pinch EACH: salt and pepper
- In a medium-sized bowl, lightly whisk the egg whites, garlic powder, salt, and pepper. You want there to be a few foamy bubbles, but it should still be liquid underneath them.3 egg whites, Ā¼ teaspoon garlic powder, 1 pinch EACH: salt and pepper
- Melt the butter in a medium-sized frying pan over medium-low heat. When the butter starts to bubble, pour the egg whites into the pan and swirl the pan to spread them out. Cover the pan with a lid and let the egg whites cook undisturbed for 3 minutes, or until they are no longer wet on top. You may want to carefully touch the top of the omelette if you're unsure if the egg whites are cooked. They will still look a bit foamy but they won't feel wet or sticky.2 teaspoons butter
- Add the cheese to one half of the omelette then top the cheese with the filling. Carefully fold the omelette in half then put the lid back on the pan for 1 minute to let the cheese melt. Serve the egg white omelette with some minced chives over top.Ā¼ cup shredded cheddar cheese, Minced chives or green onions
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our egg recipes!
