Best 7 Easy Egg White Omelet Recipes

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**Indulge in a Light and Fluffy Egg White Omelet: A Culinary Delight for Health-Conscious Individuals**

Start your day with a healthy and delicious egg white omelet, a versatile dish perfect for breakfast, brunch, or lunch. This protein-packed meal is not only easy to make but also incredibly customizable. Whether you prefer a classic omelet with just a touch of salt and pepper or one bursting with colorful vegetables and savory fillings, this recipe has you covered. With step-by-step instructions and helpful tips, you'll be whipping up fluffy and flavorful egg white omelets like a pro in no time. Discover the art of creating a perfect omelet and explore variations that cater to different dietary preferences and taste buds. From a classic cheese omelet to one packed with spinach, mushrooms, and feta cheese, the possibilities are endless. So, gather your ingredients, fire up the stove, and embark on a culinary journey that will leave you feeling satisfied and energized.

Let's cook with our recipes!

FLUFFY EGG WHITE OMELETTE



Fluffy Egg White Omelette image

I used to think that an egg-white omelet couldn't be as good as a "real" one. I was wrong. This omelet is golden and so delicious!

Provided by Vered DeLeeuw

Categories     Breakfast

Time 20m

Number Of Ingredients 8

4 large egg whites
1/4 teaspoon Diamond Crystal kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1 tablespoon grated Parmesan cheese ((See notes below for additional options))
1/4 cup chopped scallions (green parts)
1/3 cup firm cherry tomatoes (halved)
Olive oil spray

Steps:

  • Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
  • Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
  • Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
  • 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.
  • As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges 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. The video below shows you how to do that.
  • When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. 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 omelet into the plate, then slide it back into the pan, cooked side up.
  • After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
  • Fold the omelet, slide it onto a plate, and serve.

Nutrition Facts : ServingSize 1 omelet, Calories 149 kcal, Carbohydrate 4 g, Protein 19 g, Fat 6 g, Sodium 461 mg, Fiber 1 g

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE



Spinach, Tomato, and Feta Egg White Omelette image

Easy and filling egg white omelette stuffed with veggies and tangy feta.

Provided by patnodes

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

cooking spray
3 egg whites
salt and ground black pepper to taste
¼ cup chopped fresh spinach, or more to taste
6 cherry tomatoes, sliced
2 tablespoons crumbled feta cheese

Steps:

  • Heat a skillet over medium heat and spray with cooking spray.
  • Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 6.5 g, Cholesterol 16.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 14.7 g, SaturatedFat 2.9 g, Sodium 396.2 mg, Sugar 1.5 g

EGG WHITE OMELET WITH PARMESAN AND TARRAGON



Egg White Omelet with Parmesan and Tarragon image

I realize that most people who avoid egg yolks, eating only the whites, are looking to conserve calories and eat healthfully. I make egg white omelets for a different reason: egg whites are a blank canvas and leave room for the flavors and textures of herbs and cheese to truly shine. Be sure to use the freshest eggs you can find, because fresh egg whites are denser and cook up heartier than thin older whites. In this omelet, the egg white takes the tarragon and Parmesan and runs with them. By the way, this omelet can easily be made without the cheese and with the addition of roasted mushrooms or cherry tomatoes. I like the "lean" egg white mingling with the rich cheese.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 7

6 large egg whites
2 teaspoons kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter, plus more for buttering the omelet (optional)
1 tablespoon fresh tarragon leaves
1/4 cup finely grated Parmesan cheese
1 lemon wedge

Steps:

  • Prepare the egg whites: In a bowl, whisk the egg whites with the salt and a pinch of pepper. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy.
  • Cook the omelet: Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat and pour in the egg whites. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook undisturbed for 1 to 2 minutes. Sprinkle the tarragon and cheese over the eggs, and then squeeze a little juice from the lemon wedge over the top.
  • Finish: Lift the handle of the pan up, tilting the pan away from you and toward the heat. Fold the edge of the omelet closest to you toward the center. Fold the other edge toward the center and tilt the pan over the center of a plate so it lands seam-side down. Butter the omelet, if desired. Serve immediately.

EGG WHITE OMELET



Egg White Omelet image

This egg white omelet is an easy and healthy way to kick-start your day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

1 teaspoon butter or olive oil
4 large egg whites
1/2 teaspoon coarse salt
Chopped herbs, such as parsley, chives, and chervil (optional)
Cooked spinach, chopped (optional)
Freshly grated cheese, such as Parmesan, ricotta salata, or manchego (optional)

Steps:

  • Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
  • Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
  • Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
  • Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
  • Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
  • Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.

MOST DELICIOUS EGG WHITE OMELETTE EVER



Most Delicious Egg White Omelette Ever image

This is easy and very satisfying. You can add whatever veggies you like by either stirring them into the egg whites right before pouring into the skillet or you can put them on 1/2 of the eggs right before serving and fold the other half of the eggs over the veggies. Oh yeah, did I mention that this is really healthy and your family will never even suspect!

Provided by Chef Emstar

Categories     Breakfast

Time 9m

Yield 1 serving(s)

Number Of Ingredients 4

5 egg whites
1 tablespoon reduced-fat feta cheese
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried oregano

Steps:

  • Whip the egg whites in a blender or with an immersion blender until they are fluffy.
  • Add in the feta, pepper and oregano and whip again.
  • Heat a non-stick skillet over medium heat and spray lightly with pure olive oil cooking spray.
  • Pour in the egg mixture and cook for 2 minutes. Cover and cook for 2 more minutes.
  • Uncover and flip the eggs over. Cook for 1 more minute. If you want to add veggies, you can put them on 1/2 of the egg mixture and fold the other half over them. Then slide the eggs onto a plate.
  • My favorite veggie combo is spinach, green onion and roasted red pepper.
  • Enjoy!

EASY EGG WHITE OMELETTE



Easy Egg White Omelette image

Make and share this Easy Egg White Omelette recipe from Food.com.

Provided by georgina

Categories     Breakfast

Time 9m

Yield 1 serving(s)

Number Of Ingredients 6

3 egg whites
1 pinch salt and pepper (optional)
2 tablespoons chopped white onions or 2 tablespoons red onions
1 small tomatoes, chopped
1 pinch parsley
low-fat cooking spray

Steps:

  • Separate egg yolks from white and whisk egg whites in a jug, sprinkle in salt, pepper and parsley.
  • Spray your frying pan with low fat cooking spray and pour in egg mix.
  • Cook for 2/3 minutes until mixture is completely cooked on base.
  • Pour in chopped onions and tomato on one half of the omelette and cook for a further minute.
  • Fold omelette in half so that the tomatoes and onions are covered and omelette is in a semi circle shape.
  • Flip over and cook until both sides of the semi circle until both sides are browned.
  • Put on a plate and enjoy!

Nutrition Facts : Calories 76.3, Fat 0.4, SaturatedFat 0.1, Sodium 169.5, Carbohydrate 6.3, Fiber 1.4, Sugar 4, Protein 11.8

LOW-CARB EGG WHITE OMELETTE RECIPE BY TASTY



Low-Carb Egg White Omelette Recipe by Tasty image

Here's what you need: lime, water, avocado, greek yogurt, salt, black pepper, oil, salt, black pepper, red bell pepper, green bell pepper, onion, fresh spinach, shredded sharp cheddar cheese, egg whites, tomato, fresh cilantro

Provided by Erin Vansloten

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 17

½ lime, Juiced
⅔ cup water
1 avocado, diced
½ cup greek yogurt
salt, to taste
black pepper, to taste
4 tablespoons oil
salt, to taste
black pepper, to taste
1 red bell pepper, diced
1 green bell pepper, diced
½ onion, diced
2 cups fresh spinach
⅓ cup shredded sharp cheddar cheese
12 egg whites
1 tomato, diced
2 tablespoons fresh cilantro, chopped

Steps:

  • Place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
  • Add oil to a pan over medium heat.
  • Add onions and peppers and cook until nearly soft, about 5 minutes.
  • Add spinach and cheese and stir for another 2 to 3 minutes. Set aside.
  • Add oil to a pan over medium heat.
  • Add the egg whites to the pan and season with salt and pepper. Cook until set, about 2 minutes.
  • Flip the eggs and let set for about 1 minute.
  • Fill the egg whites with the pepper, onion, spinach, and cheese mixture. Roll up the egg white omelette.
  • Top with avocado dressing, tomato, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 565 calories, Carbohydrate 19 grams, Fat 40 grams, Fiber 5 grams, Protein 31 grams, Sugar 9 grams

Tips:

  • Use fresh eggs for the best flavor and texture.
  • Separate the egg whites from the yolks carefully. Any yolk in the whites will prevent them from whipping up properly.
  • Beat the egg whites until they are stiff peaks. This will give your omelet a light and fluffy texture.
  • Season the egg whites with salt and pepper before cooking. This will help to enhance the flavor of the omelet.
  • Cook the omelet over medium heat. This will help to prevent the eggs from overcooking and becoming tough.
  • Flip the omelet once during cooking. This will help to ensure that it is cooked evenly.
  • Fill the omelet with your favorite fillings. Cheese, vegetables, and meat are all popular choices.
  • Serve the omelet immediately. This is when it is at its best!

Conclusion:

Egg white omelets are a delicious, healthy, and versatile breakfast option. They are easy to make and can be customized to your liking. With a little practice, you can make a perfect egg white omelet every time.

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