Recipes Egg White Omelette

I don't normally shy away from egg yolks. But sometimes a recipe - such as this baked chocolate custard - calls for yolks only. Then I am left with extra egg whites. This recipe is the perfect way to use them up.

You'll only need a few simple ingredients to make this tasty omelette. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Egg whites: I use four large egg whites in this recipe. You can use fresh egg whites or egg whites from a carton. But fresh ones taste better.

Egg White Omelet With Spinach & Broccoli Recipe

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the omelet could end up too salty.

Cook the omelet in olive oil. The idea is to pour the mixture into the warm skillet, allow the edges to set, then very gently and repeatedly lift the edges to allow uncooked eggs to get to the bottom, where they'll cook faster.

When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet.

Rocco Dispirito's Egg White Omelette Recipe

I like to incorporate the vegetables into the eggs rather than cook them separately and stuff the cooked eggs with the filling.

Sometimes I reserve the parmesan for the end and sprinkle it on top of the fully cooked omelet. But more often than not, I just mix it into the raw egg whites

I envy professional cooks who have mastered the technique of flipping an omelet with a quick motion of their wrist. I am a home cook, so my methods are not as impressive.

Egg White Omelet With Spinach, Feta And Herbs Recipe

Another way to do it, the one I demonstrate in the video below, is to place a heatproof plate on top of the skillet, then invert the omelet into the plate, and then slide it back onto the skillet, cooked side up.

An egg white omelette is not as flavorful as one made with whole eggs, so it's a good idea to add tasty fillings.

But you can obviously use whatever you like, including onions, olives, mushrooms, and bell peppers. Feta cheese is also very good in this recipe instead of parmesan, and so is sharp cheddar.

How To Make A Delicious Egg White Omelette

This omelet is wonderful all by itself! But if you want something on the side, good options are almond flour biscuits or keto cheese muffins. You can also make a tasty sandwich using almond flour bread.

I have a couple more egg white recipes that I think you'll like. Both are filling, tasty, and very easy to make:

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Egg White Frittata {fluffy & Filling!}

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

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Serving: 1 omelet | Calories: 149 kcal | Carbohydrates: 4 g | Protein: 19 g | Fat: 6 g | Sodium: 461 mg | Fiber: 1 g

Egg White Omelette (fluffy, Tasty, Easy)

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Disclaimers Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.This egg white omelette is fluffy, delicious and loaded with veggies. It comes together quickly and is a healthy way to kick start your day!

Egg White Omelet Recipe

Somehow this is the first omelette recipe I’m sharing on the site! I love ordering omelettes when we go out for brunch but honestly rarely make them at home. I don’t know why… they’re super simple to make and so tasty!

Prep veggies: I recommend starting by prepping all of your vegetables. This recipe comes together quickly and there’s nothing worse than stressing about chopping veggies and trying not to burn your dish.

Sauté veggies: Heat the olive oil in a small nonstick skillet over medium heat. When the pan is hot, add the onion and sauté for 2-3 minutes, stirring occasionally. Add in the tomatoes, spinach, salt and pepper and sauté for an additional 1-2 minutes.

Smashed Avocado & Egg White Omelet

Cook eggs: Pour the egg whites over the veggies and tilt the skillet until the bottom of the pan is completely coated with egg whites. When the edges start to set, reduce the heat to medium-low. Use a spatula to lift the edges of the omelette while tilting the skillet to expose parts of the pant to let the runny egg whites fill the bottom of the pan. The goal is to get the egg whites completely cooked without having to flip the mixture. This will take about 7-8 minutes.

Fold omelette: Once there are no more runny egg whites on top, add the parmesan cheese to one half and carefully fold the omelette over. Slide the omelette onto a plate and enjoy!

The options are endless when it comes to omelettes! Once you’ve mastered the process, you can add any ingredients you’d like. Here are some flavor ideas:

Fluffy Egg White Omelette (soufflé Style)

This egg white omelette is a meal in one that is packed with veggies and protein! If you want to serve this with some side dishes for a more filling meal, here are some ideas:

Serving: 1 omelet | Calories: 247 kcal | Carbohydrates: 7 g | Protein: 24 g | Fat: 12 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 9 mg | Sodium: 1074 mg | Potassium: 227 mg | Fiber: 1 g | Sugar: 3 g

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!Here’s a recipe for a spectacular, seriously fluffy Egg White Omelette. It’s like a savoury soufflé, standing tall at over 4 cm / 1.7″ high, stuffed with asparagus and prosciutto. Finally, a healthy breakfast omelette that’s also equally delicious!

Spinach And Egg White Mushroom Frittata

This recipe is a handy way to use up leftover egg whites if you’ve made a recipe using just the egg yolks.

More often than not, an egg white omelette is a miserable, bland and rubbery excuse for a breakfast. Usually it’s an afterthought to avoid wasting egg whites leftover from using the yolks for a specific recipe. Other times, it’s a self-imposed torture. Specifically, the dreaded “d” word – DIET. 😩

You can make a truly great egg white omelette. One that’s fluffy and cloud-like. One that looks properly appetising. And most importantly, one that’s incredibly delicious.

Veggie Stuffed Egg White Omelet

Side note on other filling options: You can really stuff this with anything you want, but just bear in mind that the heavier the filling is, the more it inhibits the fluffiness. The same goes for watery filling, like cherry tomatoes.

I’m going to be honest with you: you might not nail this the first time. It might look a little messier than mine, or it might crack when you fold it.

And that’s totally ok. Having tested these egg white omelettes more times than I’ll ever admit to you, what I can tell you for sure is this: Even if it doesn’t look as neat, it will still be beautifully soufflé-like inside and

Havarti Egg White Omelette

First, separate the eggs. Do this first while the eggs are fridge-cold because it’s easier to separate whites from yolks. If you have the time to leave the egg whites for 20 minutes or so to de-chill, they will fluff up better, and faster. But it’s not vital for this particular recipe (as opposed to say with a Pavlova where it’s essential).

I find it easiest to pass the yolk back and forth between the shell, allowing the whites slip out. If you’re not comfortable doing this, just hold the yolks gently in your fingers and let the whites slip through them.

You will need a 20cm/8″ non-stick oven-proof skillet for this recipe. We use just one skillet to cook the asparagus and prosciutto, followed by the omelette, before finishing it in the oven.

Egg White Spinach Omelette Recipe With Garlic & Oregano By Archana's Kitchen

Sauté the asparagusin 1 teaspoon of olive oil to soften and get the faintest blush of golden colour. Add the prosciutto and stir for 30 seconds, mostly to warm it