This fluffy egg white omelette is packed with flavor! It is a tasty, high-protein breakfast choice and really easy to make.
I adore omelettes. We often make them for weekend brunch and fill them with anything from vegetables to ham and cheese.
Here is how this recipe came about: I had just prepared a batch of sugar free custard and was looking at the bowl of leftover egg whites sitting on the counter.
That's when I thought - I'm going to make an egg white omelette!
My friends, I absolutely loved the result. This omelette is fluffy, tasty and filling yet lighter than a regular omelette.
It is so good that I included liquid egg whites in my next supermarket order. Planning to make it again by the weekend!
Why This Recipe Works
Healthy - Egg white omelettes are lower in fat, lower in cholesterol and lower in calories than classic omelettes because they don't contain the yolk. Plus, the recipe is packed with veggies. And we all know that vegetables are good for us!
High in protein - A serving contains 18.7 grams of protein. I find that a high protein breakfast gives me the energy I need in the morning without making me feel too full or sluggish.
Tasty and easy - I have added a few ingredients that turn the recipe into a flavor sensation. The method itself is super simple. Anyone can master this omelette, even beginner cooks!
Here are the ingredients you will need:
- Egg whites - I used whole eggs and separated the whites from the yolks. If you don't want to use the egg yolks in a different recipe, I recommend using egg whites from a carton. This way, there is no food waste. Please take a look at my tips on what to make with leftover egg yolks further down in the post.
- Parmesan cheese - Egg whites have a very neutral flavor. Also, egg whites all on their own can taste rubbery. That's where the parmesan comes in! It adds a new flavor dimension and is the secret to a rich, fluffy omelette texture. I tried the omelet with cheddar, but I preferred the parmesan.
- Vegetables - These are optional and you can vary them depending on your own preferences. Here, I used finely diced red peppers, spring onions and spinach.
- Seasoning: Mustard, Salt & Pepper
See the recipe card for full information on ingredients and quantities.
Let's get cooking! It is very simple to make an egg white omelette. Here are the basic steps, illustrated with images. For a detailed method, scroll down to the recipe card.
You'll need an electric mixer to whip the egg whites until they are fluffy. Whipping air into the mixture completely transforms the texture. It makes the omelette taste light and delicious.
It's also essential to use a non-stick frying pan. My pan had a diameter of 26 centimeters.
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. Set aside.
Heat 2 teaspoons of oil in a non-stick frying pan. Fry the peppers for 1 - 2 minutes on medium heat until they are just soft. Then, add the spring onions and spinach until wilted. This takes 1 further minute.
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.
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.
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.
#1 I recommend letting the omelette set in the pan without moving it. This prevents it from breaking. To speed up the cooking process, simply place a lid on the pan.
#2 It is possible to cook the omelette without adding the vegetables directly into the mixture. You can also add them on top of the omelette after cooking and then fold it in half.
#3 Like a well-cooked omelette? Flip and cook it for 30 more seconds to brown the other side.
The great thing about omelettes is that you can go wild with the fillings. Here are some ideas to inspire you:
- Mushroom and red onion: Saute chopped onion and sliced mushrooms before adding them to the omelette. Option to add fresh thyme.
- Ham and cheese: I like to fry the chopped ham first. You can use any cheese you like, from cheddar to Monterey Jack. For a French twist, use Emmental cheese.
- Bacon and cheese: Bacon lardons taste amazing in omelettes. If you add bacon, omit the salt in the egg mixture.
- Tomato and fresh herbs: Halve 4-5 cherry tomatoes and squeeze out the seeds. Fry them with ½ chopped garlic clove. Then, add them to the egg mixture alongside chopped herbs such as parsley, basil or chives.
Please note: Making an egg white omelette with just egg whites is possible. 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.
Yes. A 20-centimeter pan also works. Since the omelette will be thicker, cook the egg white mixture on very low heat, moving it around with a spatula until curds begin to form. Then, spread the mixture evenly in the pan and wait until it sets.
Place a large dinner plate on top of the frying pan. Turn the pan upside down to flip the omelette onto the plate. Then, slide it back into the frying pan, cooked side up.
Try this keto rice pudding!
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.
Egg white omelette is a light breakfast all on its own. If you want a more filling meal, pair it with one of the following recipes or sides:
- Keto Avocado Smoothie
- Cottage Cheese Smoothie
- Keto Breakfast Buns
- 90 Second Keto Bread
- a crunchy green salad or chopped cherry tomatoes.
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. I discovered this when I got distracted after making my cottage cheese omelette.
More Healthy Egg Recipes
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Egg White Omelettefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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.