Egg White Omelet
Try this quick and easy egg white omelet for a healthy vegetarian start to the day. Ready to eat in just 15 minutes, it’s got veggies, cheese and a seasoning blend that’ll put this flavorful egg white omelet recipe into your regular breakfast rotation.
Homemade omelets are my favorite when I’m craving a filling, healthy breakfast. I serve them with a slice of cinnamon raisin toast and a cup of coffee or fresh squeezed juice for a perfectly balanced start to my day.
Unfortunately, making omelets can seem intimidating to many people. The delicate fold and variety of fillings are daunting in a way that plain scrambled eggs aren’t.
How do you get the fold just right? Do you have to use a nonstick pan? How do you get the omelet to come out perfectly every time? And speaking of… is it egg white omelet or egg white omelette?
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It’s easier than you think to turn out perfect egg white omelets like a pro. I’ll share my secrets so you can make any white
Table of Contents
Why you’ll love this recipe:
- You can use fresh or leftover vegetables, your favorite cheeses and/or meats to fill this egg white omelet recipe. It’s endlessly customizable.
- It’s a great recipe for 1 or 2 people
- If you’ve got leftover egg whites, this is a great way to use them up.
- It’s ready to eat in 15 minutes.
- Depending on your fillings, this white egg omelette has about 225 calories. Better than a bowl of Lucky Charms.
- It’s a low-carb, high-protein breakfast.
Ingredients:
- Egg Whites from about 4 eggs for one omelet.
- Onion – I used plain yellow onion, but you can use sweet onion, white or red.
- Sweet Peppers – I used a yellow bell pepper (because it’s what I had) but you can use red, orange or even green bell peppers.
- Mushrooms – I used button mushrooms, but you can use cremini, shiitake, or whatever you have on hand.
- Tomatoes – I used a single plum tomato for this egg white omelette recipe.
- Shredded Cheese – I used low-fat, part-skim mozzarella, but grated cheddar, jack or swiss would work well too.
- Kosher Salt – I prefer Diamond Crystal Kosher salt which is less salty by volume than Morton’s.
- Black Pepper – preferably freshly ground as it will be more potent.
- Onion Powder – Adds a bit of umaminess to the seasoning blend.
- Dried Oregano – Works well with the onion powder.
- Crushed Red Pepper Flakes – for a bit of spicy heat.
- Nonstick Vegetable Spray – for the pan.
- Parsley or Chives – for garnish (optional).
You don’t need to stick to this veggie and cheese combo. Use whatever vegetables you have (even last night’s vegetable medley) to customize your egg white omelet (and put your leftovers to good use).
Additionally, you can use a store-bought seasoning blend like Italian seasoning, Herbes de Provence or a low-salt version like Mrs. Dash. I’ve even used my basic BBQ rub and Creole seasoning to flavor my omelets. You can use what you like.
There are several ways to separate egg whites from the yolks. Use the method you’re most comfortable with.
How to separate eggs:
- The most common method is to crack an egg and gently open it over a bowl so the whites spill into the bowl and the yolk is contained in one side of the shell. See-saw the yolk back and forth between the two shells until the whites have fallen into the bowl and the yolk is left.
- Another method that works quite well is to crack the egg into your clean hand, suspended over a bowl. Cradle the egg in your fingers with them slightly spread to allow the whites to fall into the bowl. Transfer the yolk to another bowl.
- If you’re uncomfortable with either of these instructions, use one of these handy egg separators {affiliate link}. Just place it on the side of a bowl and crack the egg into it. The separator does all of the work.
How to make an egg white omelet:
- Make the seasoning blend by adding the salt, pepper, oregano, onion powder and crushed red pepper flakes in a small bowl and stirring until evenly combined.
- Cook the mushrooms in some oil until they release their liquid and brown. Transfer to a small bowl.
- Saute the onions and peppers until crisp-tender and add to the mushrooms. Stir in the chopped tomato and set aside.
- Whisk the egg whites in a medium bowl until very frothy and light. Add ¼-½ teaspoon of the seasoning blend. (If you don’t like highly seasoned eggs, use ¼ teaspoon, but if you prefer a bolder flavor, use ½ teaspoon.)
- Heat a small skillet over medium-high heat. When the pan is hot, spray the sides and bottom with vegetable spray and add the egg whites to the center of the pan.
- Tilt and swirl the eggs in the pan to coat the bottom and sides.
- Let the eggs cook undisturbed in the pan for 20-30 seconds until the bottom has set and most of the egg whites are cooked through with a film of clear albumin resting on top. To cook the remaining egg white, use a heat-proof spatula to lift the edge of the cooked egg white omelet and tilt the pan allowing the uncooked egg whites to flow in and fill the void, cooking them. Continue to lift and fill until all the egg whites are set in the omelet pan.
- Add grated cheese to one side of the pan and top with the vegetables.
- Use the spatula to fold the egg white omelet over the vegetables. Remove from the heat and let it rest for about 30 seconds to fully melt the cheese and warm the vegetables through.
- Slide the omelet out of the pan and onto a plate.
Contrary to popular belief – you don’t need a nonstick skillet to make an omelet. My favorite omelette pan is a 7″ stainless steel skillet.
The key to preventing the omelette from sticking to the pan is three-fold:
- Preheat the empty skillet over medium high heat until the pan is very hot.
- Spray the pan with nonstick vegetable spray and add the eggs immediately.
- Don’t fuss with the eggs until the bottoms are set.
Once you add the whisked egg whites to the omelette pan, it’s ok to swirl them around on the bottom and sides, but let them cook for at least 20-30 seconds before you start to work with them. This will give the whites a chance to set.
If you still have problems with sticking, check these other common culprits:
- A chintzy pan – if your pan is flimsy or lightweight, you won’t get the same conductivity and even cooking from it. Look for stainless steel 18/8 or 18/10 pans. Mine is an All-Clad (which I found at TJ Maxx for around $18).
- A pan with a buildup of residue – If the sides or bottom of your skillet have dried on oil splatters or other residues, they need to be cleaned beyond soap and water. I recommend sprinkling them with BarKeepers Friend (an all-purpose kitchen cleaner) and elbow grease. You’ll be amazed at how your pans will sparkle.
Pro-Tips:
- The coating will burn if you heat the pan and vegetable spray simultaneously. Let your skillet heat up BEFORE you spray it with nonstick spray. Once it’s hot, give the pan a spritz and immediately add the egg whites.
- If using leftover veggies, warm them before adding them to the omelet. Adding cold vegetables will prevent the cheese from melting quickly and give you a lukewarm egg white omelet instead of a hot one.
- Some vegetables must be cooked before adding them to the omelet, while others are better raw.
- Raw vegetables to try: sliced avocado, green onions, heirloom tomatoes, corn off the cob, raw baby spinach, cherry tomatoes.
- Cook or sauté these vegetables before adding them to your omelet: potatoes, zucchini, summer squash, kale, winter squashes, cauliflower, broccoli, asparagus, leeks, sweet potatoes.
As I mentioned, you don’t have to stick to this combination of ingredients in your egg white omelet. Try some of these:
Variations:
- Swap garlic powder for the onion powder in the seasoning blend.
- Add cooked sausage, ham or bacon to the omelet.
- Layer a few thin slices of smoked salmon over the egg white omelet (but don’t fill it – as smoked salmon is cured but raw and will cook inside the hot eggs).
- Try other cheeses, like cheddar cheese, Gruyere, Emmenthaler, chunks of Brie or Camembert or cream cheese-based spreads like Boursin. Goat or feta cheese crumbles work well and will soften but not melt. You can also sprinkle on some parmesan cheese to garnish.
- Plain and egg white omelettes are blank canvasses; you can get creative. Scour your fridge for leftovers like taco meat, beef or pork ragu, chili, leftover grilled veggies, or fresh herbs. Heat leftovers and chop herbs before adding them to your omelet as a filling or topping.
- Top with pico de gallo, salsa or other condiments.
FAQ’s
Egg whites are great for making omelettes. They act like whole eggs in the pan and are simple to make. Whenever a recipe calls for egg yolks, I reserve the whites for making omelettes.
Both regular and egg white omelets are delicious, though the egg white versions have less cholesterol than their whole egg cousins.
Omelettes made with egg whites aren’t as rich and have a slightly less fluffy texture than whole egg omelettes, which is why it’s important to whisk the egg whites vigorously and season them well.
Egg whites comprise 90% water and 10% protein, so eating egg whites daily is very healthy.
Omelet is the American English spelling, while Omelette is the British English spelling. Toe-may-toe/Toe-mah-toe…
Storage:
This recipe makes one egg white omelette, but you may have leftover vegetables, which can be kept for up to a week in the refrigerator.
If you want to make omelettes for breakfast all week long, I recommend making a large batch of the sauteed vegetables and reheating just what you need before cooking the egg whites. (I do this all the time).
More omelet recipes to try:
- Chili Cheese Southwest Omelette
- Hawaiian Breakfast Omelette
- Fluffy Cheese Omelette
- Smoked Gouda Omelette Cups
- How To Make An Italian Omelette
- Smoked Salmon Omelette
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Egg White Omelet
SPECIAL EQUIPMENT:
- 1 small 6-8″ skillet
INGREDIENTS:
FOR SEASONING BLEND:
- ¼ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt we use Diamond Crystal
- ⅛ teaspoon crushed red pepper flakes
- ⅛ teaspoon fresh ground black pepper
FOR THE VEGETABLES:
- 4 ounces mushrooms sliced
- 2 teaspoons olive oil divided
- ¼ onion diced
- ½ sweet bell pepper seeded and diced
- 1 plum tomato seeded and diced
FOR THE EGG WHITE OMELET:
- 4 large egg whites
- ⅓ cup mixed vegetables Can be freshly sauteed or leftovers from last night’s dinner.
- ¼ cup grated part-skim mozzarella cheese
- 1 teaspoon minced chives for garnish, optional
- nonstick vegetable spray
DIRECTIONS:
MAKE THE SEASONING BLEND:
- Mix ¼ teaspoon dried oregano, ¼ teaspoon onion powder, ¼ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes, ⅛ teaspoon fresh ground black pepper in a small bowl until evenly combined. Set aside.
FOR THE VEGETABLES:
- Heat one tablespoon of the olive oil in a medium skillet over medium-high heat. Add the 4 ounces mushrooms and sauté until browned, stirring occasionally. Transfer the mushrooms to a small bowl.
- Heat the remaining olive oil in the skillet and add the ¼ onion and ½ sweet bell pepper. Cook until the vegetables are crisp-tender, stirring occasionally. Transfer the peppers and onions to the bowl with the mushrooms. Add the 1 plum tomato and toss the vegetables to combine. Set aside.
MAKE THE EGG WHITE OMELET:
- Combine 4 large egg whites and a heaping ¼-½ teaspoon of the seasoning blend in a medium bowl. Whisk rapidly for 30-45 seconds until the eggs are light and frothy.
- Heat the skillet over medium-high heat for 30 seconds or until the pan is hot. Spray the skillet with vegetable spray and pour the egg white mixture into the center of the pan. Tilt and swirl the egg whites in the pan to coat the bottom and sides.
- Let the egg whites cook undisturbed for 20-30 seconds, then swirl the pan again. Do this several times until the bottom of the eggs is set, and most of the egg whites are cooked through.
- PRO-TIP: If you still have uncooked egg whites, use a heatproof spatula to lift one corner of the omelet and tilt the pan to allow the unset whites to flood into the space and fill the void. Do this with any remaining whites.
- Once the whites are mostly set with just a little glossiness on the surface, sprinkle the ¼ cup grated part-skim mozzarella cheese over half of the eggs. Top with ⅓ cup mixed vegetables. Fold the empty side of the omelet over the vegetables. Remove from the heat and let rest for 30 seconds to fully melt the cheese.
- Slide the omelet out of the skillet and onto a plate. Garnish with 1 teaspoon minced chives, if desired.
NOTES:
NUTRITION:
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