This fluffy egg white omelette is light, tender, and full of flavor from fresh veggies and melted cheese. A simple technique keeps the eggs soft and airy for an easy, high-protein breakfast.
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Fluffy Egg White Omelette
This recipe proves that egg whites don’t have to be bland or boring. With the right technique, they cook up just as fluffy and flavorful as a traditional omelette, especially when loaded with veggies, meat, and a sprinkle of cheese. The fillings add so much flavor and texture, similar to what I love about my egg white muffin recipe.
My dad made this egg white omelette for me while visiting, and it’s been on regular rotation ever since. He filled his generously with vegetables, then let the cheese melt everything together, which really makes the omelette feel satisfying and complete.
Why You’ll Love This Recipe
- Fresh and light: Egg whites cook up soft and airy, while veggies and cheese add savory flavor without weighing the omelette down. It’s satisfying but still feels light!
- Easy to customize: Use whatever vegetables, meat, or cheese you have on hand to make this omelette your own. It’s a simple way to change up breakfast!
Ingredients Needed
- Egg whites: You’ll need ⅓ cup of egg whites for one omelette. You can use either fresh eggs you have seperated or egg whites from a carton.
- Vegetables: Onion, bell peppers, and cherry tomatoes add freshness and flavor. You can also mix in mushrooms, spinach, asparagus, or potatoes depending on what you have on hand.
- Meat (optional): Sausage, bacon, or ham add extra flavor and protein, but the omelette works just as well without meat.
- Cheese: Shredded mozzarella or slices of Swiss melt beautifully and help bring all the fillings together.
- Seasonings: Simple salt, pepper, and garlic powder keep the flavors balanced without overpowering the egg whites.
- For topping (optional): A sprinkle of Parmesan cheese and a dash of hot sauce add a nice finishing touch.
How to Make an Egg White Omelette
- Sauté. Start by cooking the veggies and meat in a skillet over medium heat until tender. I like to use an 8-inch nonstick skillet for best results. Then push the vegetables over to one side of the pan.
- Pour. Lower to medium-low heat and slowly pour the egg whites into the empty side of the skillet. Twirl the pan so the eggs run all around the surface of the pan (even under the vegetables). Sprinkle the mozzarella on top of the veggies and add any extra seasonings. Cook until the egg whites have bubbled and cooked underneath.
- Flip. Turn off the heat, then use a spatula to carefully flip the egg over the vegetables. Transfer the egg whit eomelette to a plate and add favorite toppings of choice!
Need more egg recipes? Make scrambled eggs, make ahead breakfast casserole recipe or avocado toast with egg!
More Healthy Breakfast Recipes with Eggs
Egg White Omelette
Ingredients
- olive oil spray
- ⅓ cup egg whites
- 2 Tablespoons chopped onion (optional)
- ¼ cup chopped bell peppers
- ½ – 1 cup mixed vegetables (can do mushrooms, spinach, potatoes, asparagus, etc.)
- ¼ cup meat (sausage, bacon or ham)
- 2-4 Tablespoons shredded mozzarella cheese (or 1-2 slices swiss cheese)
- 6-8 cherry tomatoes (diced)
Salt, pepper and garlic powder to taste
For topping: hot sauce and parmesan cheese
Instructions
- Saute vegetables. Spray an 8-inch pan with olive oil and heat over medium heat. Add in 2 Tablespoons onions and 1/4 cup chopped bell peppers and any extra vegetables and meat if desired. Cook until bell peppers and onions are tender and then push vegetables to one side.
- Turn heat to medium-low and then spray the other half with olive oil. Then slowly pour in 1/3 cup egg whites. Twirl the pan so the egg whites run all around the pan and under the vegetables. Add 2-4 Tablespoons cheese on top of the vegetables and season with salt, pepper and garlic powder. Then cook until the egg whites have bubbled and cooked underneath.
- Turn the heat off. Then carefully flip the egg over the vegetables with a spatula (or two).
- Place omelette on plate and top with tomatoes and hot sauce if desired. Sprinkle on a little parmesan cheese if desired. Serve while hot.
Last step: Please leave a comment and rating after you make the recipe.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Variations
- Veggies. Any type of veggies will work. Spinach, mushrooms, potatoes, asparagus, zucchini, peppers and onions all taste delicious. I use potatoes in this Spanish omelette!
- Meat. You can keep it meatless, or add in sausage, bacon or even leftover baked ham to make a western omelette.
- Cheese: Feel free to use feta cheese or cheddar cheese instead.
- Spices. The options are endless as egg whites are quite bland and need some flavoring! Add in garlic powder, onion powder, a dash of red pepper flakes or even some everything but the bagel seasoning.
- Toppings: Our favorites are diced tomatoes, hot sauce and parmesan cheese. Sliced avocado, salsa and fresh herbs like cilantro or chives also tastes amazing.
FAQs
This egg white omelette makes one serving and is best enjoyed fresh. If needed, you can store leftovers in an airtight container in the refrigerator for up to 2 days.
I often prep a larger batch of vegetables ahead of time and store them in the fridge for up to 5 days, then make a fresh egg white omelette as needed. It tastes much fresher and cooks up better that way.
Egg white omelettes are naturally high in protein and lower in fat than omelettes made with whole eggs. When combined with vegetables and a small amount of cheese or meat, they make a balanced and satisfying breakfast.
Turn the heat off before flipping and use a wide spatula. Once the egg whites are set on the bottom, gently fold the omelette over the fillings instead of flipping it completely.
Whisk the egg whites well to incorporate air, then cook them gently over medium-low heat. Avoid overcooking, as egg whites firm up quickly and can turn rubbery if cooked too long.
Sam
This was so easy and delicious! A total keeper!