Egg White Omelette
This Egg White Omelette is a delicious high-protein breakfast with 23 grams of protein per serving and perfect for refueling after a workout, or simply feel full for the day.
Plus, this egg white omelette takes under 10 minutes to prepare, so you can quickly whip up this healthy breakfast every morning.
Omelettes are delicious breakfasts, and you might have tried some of my many omelette recipes. This version of the classic omelette is the best way to add more protein to your day.
This egg white omelet filled with garlic mushrooms is one of the most fulfilling breakfasts.
If you also want a low-fat breakfast, this is a great idea since it cut out on egg yolks and there’s no cheese in this omelette.
So let me share with you how to make a tasty egg white omelet.
How To Make An Egg White Omelette
It’s pretty easy to make omelettes from egg whites.
All you need to make this high protein omelette are a few basic ingredients.
- Egg Whites – You have two options for egg whites. You can buy packaged egg whites or large eggs and split the yolks from the whites. Then, to avoid wasting, re-use the egg yolks in a dessert like in my lemon curd.
- Olive Oil or avocado oil are healthy choices to cook an omelette.
- Garlic Powder
- Spring Onion or fresh herbs like Parsley, dill finely chopped.
- Ground Pepper
That’s all you need for the omelet itself, then it’s up to you to add a filling, but it’s highly recommended, or the omelet is bland and not as fulfilling.
My favorite filling is a simple fried mushrooms mixture. Mushrooms are high in proteins, making this omelette extra nutritious.
To make the filling you need:
- Sliced Mushrooms
- Garlic Cloves
- Olive Oil
Season The Egg Whites
First, split the egg whites from the egg yolks. Set aside the egg yolk in the fridge in an airtight container to use in any dessert recipe later.
Place the egg whites in a shallow bowl, and add salt, pepper, garlic powder, spring onion or finely chopped herbs you love.
Whisk the mixture with a fork to combine.
Set aside at room temperature while cooking the filling.
Cooking The Filling
In a non-stick skillet over medium heat, warm olive oil. Add mushroom slices, minced garlic, salt, and pepper.
Cook and stir until the mushrooms shrink and get a nice golden brown color.
Remove from the pan and set aside in a plate.
Rub the pan with a piece of absorbent paper to give it a quick clean
Cooking The Egg White Omelette
Next, bring the pan back to medium-high heat. Add olive oil to the pan and tilt the pan to spread around, and cover the pan surface nicely with oil.
Now, whisk the egg white again for a few seconds and pour the egg whites into the pan.
When the sides of the omelette are dry and set, lift the sides with a rubber spatula to let the uncooked egg whites run under and cook.
Cook the omelette for 2 to 3 minutes or until the egg whites are set and white and no more transparent egg white can be seen on top of the omelette.
Add the cooked mushrooms to one half of the omelette.
Add any chopped cherry tomatoes, extra herbs, or a pinch of cheese. Great additions are Parmesan cheese, feta cheese, or mozzarella.
Fold the omelette to a half-moon shape and cook until the filling is warm and the cheese has melted.
Serve the egg white omelette on a plate, warm with some toppings like:
- Red Chili Flakes
- Extra Salt And Pepper
- Hot Sauce
- Toasted Wholegrain Bread Slices
Egg white omelette won’t store very well. You can store leftovers in the fridge for up to 2 days and rewarm them in a warm non-stick saucepan.
However, rewarming omelettes makes the egg very dry, so I do not recommend it for a tasty omelette.
If you aim to save time in the morning, buy egg white cartons. It will save you the time of cracking eggs.
It’s less messy and decreases waste if you don’t have ideas for using the left egg yolks.
If you have some food allergies, here are some options for you.
However, keep in mind that this recipe is already:
- Gluten free
Other options are listed below:
- Herb Choice – You can swap the spring onions for cilantro, parsley, dill, or chives.
- Low-FODMAP – Skip the garlic and spring onion.
- Mushrooms – Swap the mushrooms for baby spinach or red bell peppers slices.
Frequently Asked Questions
Find below my answers to your most common questions about this egg white omelette recipe
Can I Cook The Egg Whites In A Microwave?
You can cook the egg whites in a mug in the microwave in 30-second bursts until cooked and firm in the center.
It won’t look like an omelette, more like an egg white muffin.
Can I Add Cheese?
Add 1/4 cup of cheese to the omelette like feta cheese, cottage cheese, or hard cheese like cheddar cheese or mozzarella.
Always add the cheese on top of the filling before you fold the omelet. Then, cook until the cheese is warm and melted.
More Omelette Recipes
If you like omelets, you’ll love these other recipes.
Have you tried this egg white omelet recipe? Share a comment or review below.
Egg White Omelette
Want My Kitchen Equipment?
- 4 large Egg White beaten
- 2 teaspoons Olive Oil
- ¼ teaspoon Garlic Powder
- 2 tablespoons Spring Onions sliced
- ¼ teaspoon Salt divided
- ⅛ teaspoon Ground Pepper
- 1 teaspoon Olive Oil
- 1 Garlic Clove crushed
- 1 cup Mushrooms sliced (about 4 large button mushrooms)
- ⅛ teaspoon Salt
- ¼ cup Feta low fat or mozzarella cheese
- 2 Cherry Tomatoes chopped
- Split the egg yolks and egg whites. Keep the egg yolk for a dessert recipe in an airtight box in the fridge for up to 24 hours.
- Place the egg whites in a bowl and beat the egg whites with salt, pepper, garlic powder, and spring onion slices. Set aside while cooking the filling.
Mushrooms Filling – optional
- Heat a non-stick skillet over medium heat and warm olive oil. When hot, add sliced mushrooms and stir fry for a few minutes until golden brown.
- Add crushed garlic and a pinch of salt and pepper.
- Keep cooking until fragrant and golden. Take the skillet off the heat and set it aside on a plate. Cover with a piece of foil to keep it warm.
- Clean the pan before the next step by rubbing the surface with a piece of absorbent paper.
- Add olive oil, warm it up, and spread it evenly into the pan, tilting it in a rotating motion.
- Reduce to medium-low heat, add beaten egg whites, and tilt the pan again to spread the egg mixture all over the pan.
- When the sides of the egg white omelette are set and start to dry out, lift them with a spatula to let the uncooked egg whites from the middle run under and cook.
- Once the middle of the omelette starts to set, sprinkle cheese – if used – on one half of the egg white omelette and top with cooked mushrooms and chopped cherry tomatoes.
- Fold the egg white omelette in half, reduce to low heat, and cook until the cheese is melted and the filling is warm.
- Gently slide on a plate and adjust the seasoning, adding more salt, pepper, fresh parsley, or a pinch of chili flakes to taste.
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Cooking Method:One Pan
Preparation:Under 10 MinutesUnder 20 MinutesUnder 30 Minutes
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