Best 7 Easy Egg White Omelet Recipes

FLUFFY EGG WHITE OMELETTE

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.

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE

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.

EGG WHITE OMELET WITH PARMESAN AND TARRAGON

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

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

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

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!

LOW-CARB EGG WHITE OMELETTE RECIPE BY TASTY

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!