Egg White Omelette

This egg white omelette is super fluffy, delicious, and loaded with delicious fillings. It’s low in carbs and calories and makes a quick healthy breakfast.

When I’m watching my calories and want the best bang for my (calorie) buck, an egg white omelet is my go-to breakfast!

It’s low in calories, packed with protein, and has very little fat. The best part? I love to load it up with tons of fun fillings like fresh veggies and cheese, so missing the yolks is not an option. I always order omelettes whenever I am out for breakfast, but love how easy they are to make at home!

Table of Contents

1. Why you’ll love this recipe
2. Ingredients Needed
3. How to make an egg white omelette
4. Recipe tips and flavor variations
5. Storage instructions
6. More egg based breakfasts to try
7. Frequently asked questions
8. Egg White Omelette (Recipe Card)

Why you’ll love this recipe

• It’s healthy. Egg whites are rich in protein, low in carbs, and have zero fat. Adding this omelet to your breakfast plate makes a fabulous high-protein option even if you don’t follow any diet.
• Tastes like an actual omelette. If you are worried about how this yolkless recipe would taste, let me put you at ease- it’s just as fluffy as you’d expect! And once you add some delicious fillings like cheese, veggies, and ham, you won’t miss them whatsoever.
• Works with fresh or carton egg whites. While fresh egg whites are always best, you can use pre-packaged ones too. I find this so much more affordable and easier too, because then you don’t need to find a use for the yolks.
• Easy to customize. If I have tons of random vegetables or deli meats in my fridge, this is the kind of meal I make to use them all up.

Ingredients Needed

Besides some seasonings and your fillings of choice, there really isn’t much that goes into making this omelet. Here is what you will need:

• Egg whites. If using eggs, opt for large eggs, as these will have more of the ‘white’ to play with. Don’t waste the egg yolks though- I like to use it for a homemade mayo or a creme brulee.
• Green onions. Green onions or scallions have a subtle onion flavor and won’t overpower the omelet like sliced white or red onions would.
• Cherry tomatoes. Fresh cherry tomatoes are my absolute favorites because they are sweeter than whole tomatoes. I find several halved tomatoes to be plenty for one serving.
• Parmesan cheese. My secret ingredient for any good omelet! Adding some form of cheese truly MAKES the dish. If possible, freshly grate the cheese instead of using the pre-shredded kind. Not only does it taste better, but it also melts much better too.
• Salt and pepper. To taste.
• Italian seasoning blend. A mix of dried oregano, thyme, basil, sage, and rosemary. This adds tons of flavor with zero effort.
• Olive oil. To fry everything up. Feel free to use any neutral oil of your choice or butter.
• Veggies. Omelets are VERY forgiving, so add any other popular vegetables to it, like mushrooms, asparagus, spinach, or bell pepper.

How to make an egg white omelette

Step 1- Prep the egg whites. Separate egg whites from the yolks then whisk them until slightly frothy. Season with salt, pepper, Italian herbs, and parmesan.

Step 2- Sauté onions and tomatoes. Add oil to the skillet, add the vegetables, and saute until fragrant.

Step 3- Cook the omelette, Add the egg mixture into the skillet and cook until the edges set. Then, fold the omelette in half and cook for a few minutes until fully set.

Recipe tips and flavor variations

• Avoid overcooking the veggies– Do not overcook the cherry tomatoes. You don’t want a mushy, saucy tomato juice in the pan.
• Cook on low or medium heat– Although ever so slightly more time-consuming, cooking on low or medium heat will ensure the egg whites cook evenly, and you won’t be left with a rubbery texture.
• Blend the egg whites– If you want an uber-fluffy and thick omelet, blend the egg whites in a high-speed blender for a minute or two, until doubled in size.
• Cover the skillet when it cooks– This traps the heat which speeds up the cooking process AND cooks both sides of the whites better.
• Change up the cheese– I love mixing different cheeses like feta cheese, cottage cheese, or cheddar cheese for a different flavor profile. Remember, a little goes a very long way!
• Add fresh herbs– I typically stick to dried herbs but if you have time and fresh herbs ob hand, use those instead. Cilantro and parsley are great, as are some finely chopped chives.
• Add plenty of sides– I always make this omelet part of a meal, and my favorite sides include turkey bacon, sliced avocado, and crusty sourdough toast. 

Storage instructions

To store: Place the cooled leftovers in an airtight container and store them in the fridge for up to three days. 

To reheat: Warm up the omelette in the microwave for 20-30 seconds or back in a skillet.

More egg based breakfasts to try

• Spinach frittata
• Crustless quiche
• Breakfast casserole
• Egg bites
• Chilaquiles
• Over easy, over medium, and over hard eggs

Frequently asked questions