This fluffy egg white omelette is proof that healthy isn't bland or boring! My recipe is packed with vegetables, parmesan and a touch of Dijon mustard for a restaurant-quality high protein breakfast that tastes as satisfying as a classic omelette. Ready in just 15 minutes.
This light and tender egg white omelette is THE perfect use for leftover egg whites!
I came up with the recipe after using a bunch of yolks in my sugar free custard. I really dislike wasting food and wanted to turn the egg whites into something equally delicious.
And I'll be honest with you - I wasn't sure whether I could manage to make an omelette without yolks that's still soft and flavorful.
After all, egg white only omelettes have a reputation for being bland and rubbery diet food.
My friends, I am so happy with the result! This is a proper omelette.
It is so tender and flavorful that I included liquid egg whites in my next supermarket order and made it again the following weekend.
Also check out my cottage cheese omelette and this spinach feta omelette.
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Why You'll Love This Recipe
First of all, it is healthy. Egg white omelettes are lower in fat, cholesterol and calories than classic omelettes because they don't contain the yolk. The recipe is also
- naturally high in protein (18.7g)
- low carb and keto friendly
- packed with veggies and hearty flavor
- ready in just 15 minutes
- light and fluffy with a delighfully soft texture.
This omelette is so tasty you'd happily enjoy in a cafe for brunch or lunch.
Ingredients
Here are the ingredients you will need:
- Egg whites - I used large, room temperature eggs and separated the whites from the yolks. The eggs must be fresh.
- Parmesan cheese - Adds flavor and richness. It is the secret to a tender omelette texture. I tried the omelet with cheddar, but I preferred the parmesan.
- Vegetables - I used finely diced red peppers, spring onions and spinach. We sautee them, which intensifies their flavor.
- Mustard: The secret ingredient! A touch of Dijon mustard gives the eggs savory depth without overpowering them.
- Salt & Pepper
See the recipe card for full information on ingredients and quantities.
Fresh versus carton egg whites
Both fresh egg whites and liquid egg whites from a carton work well in the recipe.
I found that the fresh egg whites whipped a little more easily. I think it's because carton egg whites are pasteurized.
However, carton egg whites are ready to use and convenient for busy mornings. Shake the carton before measuring.
Instructions
Let's get cooking! It is very simple to make an egg white omelette. Here are the basic steps, illustrated with images.
For the detailed method, scroll down to the recipe card.
Recipe Steps
STEP 1
Add the egg whites to a large mixing bowl and whisk with an electric whisk until fluffy and increased in size by 50%. Then, whisk in the parmesan, Dijon mustard, salt and pepper. Set aside.
STEP 2
Heat 2 teaspoons of oil in a non-stick frying pan. Fry the peppers on medium heat until they are just soft. Then, add the spring onions and spinach until wilted.
STEP 3
Pour the cooked veggies into the egg white mixture and stir to combine. This coats the vegetables with the whipped egg and prevents them from sticking in the pan when we fry the omelette in the pan.
STEP 4
Add 1 teaspoon of oil to the frying pan. Then, pour in the veggie egg mix and swirl the pan around to distribute it evenly. Reduce the heat to low and leave the omelette to cook without moving it.
STEP 5
Cook the omelette until it is browned on the sides and the top is just set. Mine took 7 - 8 minutes. Fold into a half-moon shape and serve.
How do you make an egg white omelette fluffy?
#1 Electric mixer. To whip the egg whites until foamy. Only an electric mixer creates the small, sturdy air bubbles we need. It makes the omelette taste light and delicious.
#2 Low heat. This way the egg can set gently without going rubbery.
#3 Don't overfill. I used a 10 inch (26cm) non-stick pan. A 9 inch pan also works.
#4 Don't move it. Let the omelette set in the pan without moving it with a spatula. This prevents it from breaking. You need to wait until the edges are set before lifting. To speed up the cooking process, simply place a lid on the pan.
#5 Fold. Don't even think about flipping the omelette by throwing it in the air. Fold it carefully while the centre is still glossy.
Fillings
Here are more options for fillings.
- Vegetables: Mushroom, red onion, spinach, tomatoes. Any vegetables should be pre-cooked so they aren't watery.
- Ham or bacon: I like to fry the chopped ham first. If you add bacon, omit the salt in the egg mixture.
- Cheese: Use cheddar, Monterey Jack, mozzarella, feta or Emmental for a French twist.
- Fresh herbs and garlic: Thyme, parsley, basil or chives. ½ a chopped and fried garlic clove is the perfect amount.
- More protein: Add turkey, chicken or smoked salmon
You can add any vegetables or fillings on top after cooking instead of inside the mix. Then, fold the omelette in half.
Recipe FAQs
You need egg yolks in keto rice pudding, Keto Creme Brulee, sugar free lemon curd or keto mayonnaise.
For a dairy-free omelette, replace the cheese with a dairy-free parmesan. My son is dairy-free and his preferred brand is called Violife.
Yes, I have tested it for you. However, the omelette will taste pretty flavorless. In my opinion, the recipe does not only need the cheese in the mixture but also add-ins.
Serving Suggestion
Egg white omelette is a satisfying breakfast. For more substantial meal or lunch, pair it with sliced avocado for healthy fats, a crunchy green salad or chopped cherry tomatoes.
Or, add one of these low carb breakfast sides:
Storage
This is a single-serve recipe, which means you probably won't have any leftovers and you'll eat it straight away.
However, did you know that omelettes taste delicious both hot and cold? You can make it ahead and store it in the fridge for up to 3 days.
More Healthy High Protein Recipes
- Egg White Wraps4 Minutes
- Keto Egg Salad15 Minutes
- Keto Scrambled Eggs5 Minutes
- Vietnamese Scrambled Eggs10 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Fluffy Egg White Omelette (High Protein & Full of Flavor)
Equipment
- 10 inch non stick frying pan (9 inch also works)
Ingredients
- 3 egg whites large, room temperature 100g
- 3 tablespoon parmesan ready grated, 15g
- ⅓ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Dijon mustard
- 3 teaspoon olive oil
- ½ cup red pepper small cubes (75g)
- 2 spring onions 35g
- 1 cup spinach 30g
Instructions
- Add the egg whites to a large mixing bowl and whisk with an electric whisk until fluffy and increased in size by 50%. This takes about 1 minute. Then, whisk in the parmesan, Dijon mustard, salt and pepper.
- Heat 2 teaspoons of oil in a non-stick frying pan. Fry the peppers for 1 - 2 minutes on medium heat until just soft, then the spring onions and spinach until wilted, about 1 minute.
- Pour the cooked veggies into egg white mixture and stir to combine.
- Add 1 teaspoon of oil to the pan to prevent sticking. Then, pour in the veggie egg mix and swirl the pan around to coat the bottom. Reduce the heat to low.
- Cook the omelette on low heat or until just set on top or to your liking. Mine took 7 - 8 minutes without moving the egg mixture during cooking. Option to flip and cook for 30 more seconds to brown the other side (see tips in the notes). Fold into a half-moon shape and serve.
Paula
And no surprise, it tastes awesome. Yum.
Katrin Nürnberger
Glad you like the omelette!