Olive oil spray: For the pan. Thanks! The yolk should sit nicely in the egg shell. I envy professional cooks who have mastered the technique of flipping it with a quick motion of their wrist. But in the case of an egg white omelette, I actually like to get it golden-brown. 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 to the skillet, cooked side up. But, if you’re trying to watch those things, switching from full eggs to egg whites can make a big difference, especially if you eat eggs regularly. Nutrition info is approximate and may contain errors, so you should independently verify it. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Print Recipe (Opens in new window). Scroll down to the recipe card for the detailed instructions. An egg white omelette is not as flavorful as one made with whole eggs. Again, we aren’t making meringues so you don’t need the egg whites to hold their shape. You can also use butter. When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. The egg whites had been in the freezer for months; still good. Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly. Whisk in the parmesan. Slide into a plate and serve. It shouldn’t take longer than 2-3 minutes to cook the omelet. 2) Whisk egg whites until they are frothy. 1) Separate whites from yolks. :) Carefully grip skillet and slide omelet out, flipping the pan as you roll so the omelet folds over itself. You want to eat it asap while it’s nice and hot! This will all happen really quickly. This fluffy omelet is so easy to make and it tastes so good! That’s all there is too it! Here’s an overview of what you’ll need: Egg whites: I use four large egg whites in this recipe. Using a spatula, fold the green onions and tomatoes into the egg whites. Instead of the parmesan, you can use a variety of other cheeses. I typically publish a new recipe once or twice per week. This egg white omelet is golden and so delicious! Here’s all you need to know about cooking this omelet: You need a little fat and LOW HEAT. Copyright © 2020. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. You just want to beat some air into them so they are fluffy. I like to separate my eggs by carefully cracking them in half and then letting the whites of the eggs flow out. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. It’s tasty, and it also looks better than a pale, whitish omelet. Cook the omelet in olive oil. Fold the green onions and tomatoes into the egg whites. Designed by good ole Neversink. When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. It’s a healthy switch, no doubt, but it can also be a disaster if you don’t cook it correctly. So, here’s my method for making a really tasty and fluffy egg white omelet! Your email address will not be published. Parmesan cheese: I prefer to use finely grated parmesan and not coarsely shredded. Please read the disclaimers in our. But more often than not, I just mix it into the raw egg whites). This was delicious, easy, and a good thing to do with leftover egg whites. I used a fancy new copper bowl I got for Christmas to whisk mine, but you don’t need that. You’ll only need a few simple ingredients to make this tasty egg white omelette. I used to think that an egg white omelet couldn’t be as good as a “real” omelet. I like to incorporate the vegetables into the eggs rather than cook them separately, then stuff the cooked eggs with the filling. I am soo very glad I don’t do dishes in your house if you cook eggs without any oil or butter to keep them from sticking. Recommended and linked products are not guaranteed to be gluten-free. Your email address will not be published. When you’re ready to get the omelet out of the pan, slide it toward the edge of the pan and flip the skillet as you slide it. Want the new recipes in your inbox. If using a cheese other than parmesan, you can use a little more of it – up to 1/4 cup. I too enjoy the flavor and taste of egg whites. I would keep filling simple and enjoy the fluffy texture! Then pour in your egg whites. It’s my opinion that if you can’t make it taste good, very few people will force it down their gullet everyday. Add your butter (or fat of choice) and let it melt. You also lose all of the fat in the egg (5g) and keep about 60% of the protein. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. Garlic powder: Just a pinch adds great flavor to the otherwise bland egg whites. But sometimes a recipe – such as baked chocolate custard – calls for yolks only. I love that you paired this (in the photo) with bacon :) All things in moderation! It has a way different texture than a full egg omelet, but not in a bad way. Meanwhile, in a medium bowl, vigorously whisk the egg whites with the salt, pepper, and garlic powder, until frothy. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the omelet could end up too salty. We aren’t making meringues here so if you happen to get a little yolk in with the egg white, it’s no big deal. I like to use 3 egg whites for one omelet which will obviously leave you with 3 egg yolks. Serve immediately! 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