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Switch up your breakfast routine with my light and fluffy egg white omelette! It’s my family’s favorite healthy breakfast, and it’s easy to customize.
If you need more egg recipes on the fly, try my microwave scrambled eggs, egg white bites, air fryer egg bites, or cottage cheese eggs next.
Table of Contents
When I’m watching my calories and want the best bang for my (calorie) buck, I make this egg white omelet recipe.
Egg whites are the biggest health hack because they’re very low in calories, but they’re high in protein (8 calories and 2 grams of protein per tablespoon!). Plus, they’re easy to load up with all sorts of fillings, so you don’t even miss the yolks.
Why I love this recipe
- Use fresh or liquid egg whites. When I have a surplus of whole eggs, I use fresh egg whites for omelets (and the yolks for chocolate creme brulee), but liquid egg whites are certainly a more convenient option.
- Easy to customize. Like any good omelette, I can add whatever meats, cheeses, or veggies I’m in the mood for.
- Light, fluffy, and hearty. The egg whites cook perfectly, and there’s plenty of flavor that you won’t even notice there are no yolks.
Key ingredients
- Egg whites. If using eggs, opt for 4 large eggs, as these will yield large egg whites. Set aside your yolks to make homemade mayo. If you’re using liquid egg whites, you’ll need ½ cup.
- Green onions. For subtle onion flavor.
- Cherry tomatoes. For a pop of color and sweet flavor.
- Parmesan cheese. My secret ingredient for any good omelet! 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.
- Kosher salt and pepper. To taste.
- Italian seasoning blend. I used a mix of dried oregano, thyme, basil, sage, and rosemary.
- Olive oil. To fry everything up. Feel free to use any neutral oil–or butter.
How to make an egg white omelette
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the egg whites. Separate the whites from the yolks. Whisk the egg whites until frothy, then add the seasonings and cheese.
Step 2- Sauté. Sauté the veggies in a nonstick skillet for several minutes.
Step 3- Add whites. Pour the egg white mixture into the skillet. Cook until the edges begin to set.
Step 4- Finish. Use a spatula to carefully fold one half of the omelette over the other, then cook until the whites are firm.
Arman’s recipe tips
- Blend or froth the egg whites. This is optional, but if you have a milk frother lying around, you can froth the whites so they’re even fluffier.
- Only cook the veggies for 1-2 minutes. They’ll continue cooking once you add the eggs, and we don’t want them to be mushy.
- Keep the heat low. The #1 mistake I see being made with omelettes is cranking up the heat. While it does take slightly longer, you want the eggs to cook evenly so they don’t become rubbery.
- Cover the skillet. This traps the heat and speeds up the cooking.
- Make a double-batch and meal prep my copycat Starbucks spinach feta wraps!
Frequently asked questions
Crack the egg gently and allow the egg white to fall into a bowl while carefully transferring the yolk back and forth between the eggshell halves, letting the excess white drop into the bowl.
You must add some form of grease to the pan to ensure the omelette doesn’t stick. Butter, olive oil, and cooking spray are all fantastic options.
To flip an omelette, gently lift one side with a spatula, tilt the pan slightly, flip onto its other side, and catch it with the pan to complete.
Egg White Omelette
Video
Ingredients
- 4 egg whites *
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons parmesan cheese
- 1/2 teaspoon Italian seasoning
- 2 green onions thinly sliced
- 1/4 cup cherry tomatoes halved
- 1 teaspoon olive oil
Instructions
- Separate the egg whites from the yolks. In a bowl, whisk the egg whites until slightly frothy and combined. Add the salt, pepper, parmesan cheese, and Italian seasoning. Set aside.
- Heat a non-stick skillet over medium heat and add olive oil. Sauté chopped green onions and halved cherry tomatoes for 1-2 minutes.
- Pour the whisked egg whites into the skillet, covering the vegetables evenly. Cook undisturbed for about a minute until the edges start to set.
- Gently fold the other half of the omelette and cook Until fully set.
Notes
Nutrition
More savory breakfast ideas
- Chicken sausage
- Homemade hash browns
- Air fryer turkey bacon
- Savory pancakes
- Or any of these savory breakfast recipes
Originally published August 2023, updated and republished January 2025
Usually I eat lots of eggwhites and some eggs. Good!
Great, I’ve never made an egg white omelette.
Surprisingly tasty.
Sent your site to my son in College .
Thank you, Kathy!
This was wonderful, came out great!
This looks amazing… can’t wait to make it 🙂
great KETO breakfast, and very tasty, thanks.
I didn’t think I was going to like this, because I love eggs. Very sceptical. It was divine. My roomie and I loved it!! Thank you.
Sounds delicious
Going to try this
Thanks
Yummy and fluffy!
Love egg whites , will tey with the cherry tomatoes sounds really bomb and some cheese with herbs! Keep the good stuff coming!!
Love this light and fresh omlet. Great for my Keto diet. It’s so easy to make too!