This recipe is the perfect way to use them up. It’s quickly become one of my favorite breakfasts. 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. One way to flip the omelette is to use two wide spatulas. This will all happen really quickly. Subscribe! Enjoyed this egg white omelette? 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. A couple of other egg white recipes that I like are egg white muffins and egg white frittata. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. Good! Omelet connoisseurs will probably tell you that an omelet should never ever get browned. Personally, I use a tiny bit of butter, but you could also use coconut oil or something if you want. Here’s an overview of what you’ll need: Egg whites: I use four large egg whites in this recipe. I too enjoy the flavor and taste of egg whites. Designed by good ole Neversink. I would keep filling simple and enjoy the fluffy texture! Nutrition info is approximate and may contain errors, so you should independently verify it. Set a small nonstick skillet over low heat and let it warm up. Add the separated egg whites to a bowl and whisk them vigorously. No bacon today, because that’s a Sunday treat. It’s tasty, and it also looks better than a pale, whitish omelet. I prefer the flavor and I don’t worry too much about the extra fat and cholesterol. By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. Fold the omelet, slide onto a plate and serve. © 2008–2020 Macheesmo. Fast, simple, and delicious breakfast! You can also use butter. I don’t normally shy away from egg yolks. Add your butter (or fat of choice) and let it melt. I sometimes use two large spatulas for this task. Carefully grip skillet and slide omelet out, flipping the pan as you roll so the omelet folds over itself. The yolk should sit nicely in the egg shell. You also lose all of the fat in the egg (5g) and keep about 60% of the protein. I said that in the intro and wrote the nutritional stats. But you can obviously use whatever you like, including onions, olives, mushrooms, and bell peppers. “We all eat, and it would be a sad waste of opportunity to eat badly.” -Anna Thomas. Both are filling, tasty, and very easy to make. Vegetables: Chopped scallions and halved cherry tomatoes. Then use a rubber spatula to scrape uncooked egg white to the outside and push cooked egg white to center. Want the new recipes in your inbox. When the egg whites are cooked (you shouldn’t need to flip them or anything), season the omelet with salt, pepper, and a little Parmesan cheese. This was delicious, easy, and a good thing to do with leftover egg whites. Feel free to save yolks for homemade mayo or some other purpose! Copyright © 2020. This egg white omelet is golden and so delicious! Your email address will not be published. 5) When the egg whites are cooked through (about 2 minutes), season omelet with salt and pepper and add Parmesan cheese to the center (optional). Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes. Notify me of follow-up comments by email. I’ve had this tutorial for egg white omelets on my list for a long time thanks to a few emails from readers and I figured it would be appropriate to post it during the new year when people are trying to eat healthier! Please verify that a recipe fits your needs before using it. That’s all there is too it! When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I used a fancy new copper bowl I got for Christmas to whisk mine, but you don’t need that. Then pour in your egg whites. I am a home cook, so my methods are not as impressive. It shouldn’t take longer than 2-3 minutes to cook the omelet. 6) Top omelet with more Parmesan and fresh chives. You don’t want them to be meringues though, just to have some bubbles and air in them. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Here’s all you need to know about cooking this omelet: You need a little fat and LOW HEAT. It’s a healthy switch, no doubt, but it can also be a disaster if you don’t cook it correctly. Another method, shown in the video below, is to place a large plate on top of the skillet (careful – it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up. Your email address will not be published. 1) Separate whites from yolks. 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. Adding a tiny tab of butter and a sprinkle of Parmesan cheese still drastically reduces the cholesterol in the omelet and makes it also taste good. Fold the omelet in two. Required fields are marked *. But if you want something on the side, good options are almond flour biscuits or keto cheese muffins. Once hot add butter and melt. 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. Slide into a plate and serve. It is calculated using the recipe calculator and the carb count excludes sugar alcohols. 4) When butter is melted, add whisked egg whites and let cook for a minute. Personally, I almost always eat whole egg omelets. 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. I also like to flip my omelet before folding it, to make sure it’s thoroughly cooked on both sides. An egg white omelette is not as flavorful as one made with whole eggs. An egg white omelet is a healthy way to start the day and this is the way to make a perfect and fluffy omelet! 3) Heat a small omelet skillet over low heat. I topped mine with a little extra Parmesan cheese and fresh chives. I used to think that an egg white omelet couldn’t be as good as a “real” omelet. Wonderful omelet! It has a way different texture than a full egg omelet, but not in a bad way. 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. If you happen to be making homemade ice cream sometime soon (or a batch of homemade mayo), keep these! Meanwhile, in a medium bowl, vigorously whisk the egg whites with the salt, pepper, … Then I am left with extra egg whites. Filed Under: Breakfast Recipes Last updated on February 22, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. If using a cheese other than parmesan, you can use a little more of it – up to 1/4 cup. I don’t really like a gooey cheese in an egg white omelet because it messes with the fluffy texture. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the omelet could end up too salty. As soon as the edges start to set, reduce the heat to medium-low. Parmesan cheese: I prefer to use finely grated parmesan and not coarsely shredded. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. I filled it with sauteed nopal (opuntia cactus pad), onion, garlic and a bit of Edam cheese. Really helped me make delicious egg whites! If the egg is really fluffy, it might not flow to the outside, but you can use the spatula to scrape the uncooked egg white to the outer parts of the pan to cook. So it’s a good idea to add tasty fillings. The exact measurements are listed in the recipe card below.