Light, fluffy, and flavorful, an Egg White Omelette is perfect for breakfast, lunch, or dinner.
What came first, the chicken or the egg? Has anyone ever answered this question satisfactorily? But here’s another question worth considering: Who figured out you could make an omelette just with egg whites? I don’t know the answer to that either, but I do know that an egg white omelette is a lovely, lighter version of a standard omelette and so easy to make, you can have one any time you like.
You might think you’ll miss the richness yolks bring to an omelette, but the ethereal texture of an egg white omelette is so fluffy that you might find you even prefer it. The omelette gets golden brown, which gives it some crispness and lots of great flavor. And speaking of flavor, the delicious fillings in our recipe provide a ton of that.
The key to this omelette’s airy, fluffy appeal is in whisking the egg whites until they are truly frothy, so that they almost look like clouds. Once the whites have set in the pan, add this wonderful combination of fresh, earthy spinach, bright cherry tomatoes, and rich and tangy feta cheese. Monitor the omelette as it continues cooking. Use a spatula to lift up the bottom, and when it’s golden, fold the omelette in half and enjoy.
Why Make An Egg White Omelette?
Why not? Well, that’s one answer, but here are some other more specific reasons. Egg yolks contain fat and cholesterol, so folks looking to reduce or avoid those things will love an egg white omelette: egg whites have no cholesterol and virtually no fat. They are a very low-calorie food, yet also a rich source of protein as well as other important nutrients, such as riboflavin. So if you are looking for a tasty, lighter alternative to the traditional omelette, our recipe for one made with egg whites only (and some yummy add-ins) is for you!
FAQs & Tips
How Do I Store Leftovers?
Cooled egg white omelettes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave. If you want to freeze them, wrap the cooled omelettes in freezer-safe plastic wrap, and they will last for up to 3 months (but know that their texture can deteriorate during the thawing process).
Can I Use Egg Whites That Come In A Carton?
Sure! Generally, 2 to 3 tablespoons of liquid egg whites equals one large egg.
Would This Recipe Work With Whole Eggs?
Yes, but then it wouldn’t be an egg white omelette! If you use this recipe to make an omelette with whole eggs, add a splash of milk or water to the beaten eggs to achieve a fluffy texture.
Serving Suggestions
This egg white omelette is so simple to make that you can easily serve it as a healthy and filling part of a weekday breakfast. To round out the meal, add some thick slices of toasted Honey Wheat Sunflower Bread with Whipped Butter and Orange Marmalade, and a delicious Cherry-Almond Smoothie.
One of the best things about this recipe is how customizable it is. Switch out the spinach, tomatoes, and feta for any kind of fillings you like. For example, you could fill it with Broccoli Rabe, Roasted Peppers, and Marinated Mozzarella for an Italian version, or with Homemade Boursin Cheese and Ratatouille for a French one. And the egg white omelette is a really perfect vessel for almost any kind of leftovers: flaky Baked Salmon (this is great with Marinated Feta), or chopped-up Bacon-Wrapped Sausage and some Pimento Cheese. Whatever you fill the egg white omelette with, it will be a delicious and satisfying meal. And by the way, don’t throw out the egg yolks: use them to make this Ginger Mascarpone Crème Brûlée.
Egg White Omelette
Ingredients
- 1/4 teaspoon salt
- 1 pinch black pepper
- 4 large egg whites
- 1 teaspoon olive oil
- 1/4 cup chopped fresh spinach
- 1/4 cup cherry tomatoes halved
- 2 tablespoons crumbled feta cheese
- Fresh chopped herbs for garnish, such as parsley or chives
Instructions
- Add salt and pepper to the egg whites and whisk until frothy.
- Heat olive oil in a nonstick skillet over medium heat. Pour in the egg whites, swirling to evenly coat the bottom of the skillet.
- As the edges begin to set, sprinkle spinach, tomatoes, and feta cheese over the egg whites. Cook until the edges are fully set and the bottom is golden.
- Fold the omelette in half and slide onto a plate to serve. Sprinkle with fresh herbs and additional feta cheese if desired.
Leave a Comment