Egg White Omelette

My egg white omelette is fluffy, creamy, and packs in tons of protein. It may be low in calories and carbs, but it packs in so much flavor. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Cook Time 5

Total Time 5

Servings serving

Calories 145kcal

Author Arman Liew

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.

Video

Notes

* Or 1/2 cup liquid egg whites.

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

TO REHEAT: Warm the omelette in the microwave for 20-30 seconds or in a skillet over medium-low heat until warm.

Variations

Vegetables. Add a small handful of chopped spinach, sliced mushrooms, or bell pepper.

Cheese. Swap the parmesan for shredded cheddar cheese, feta cheese, or smoked gouda.

Spices. Add 1 teaspoon of garlic powder, onion powder, or ¼ teaspoon of red pepper flakes for some heat.

Fresh herbs. Garnish with fresh chives or parsley.

Nutrition