Egg White Omelette

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This egg white omelette is fluffy, delicious and loaded with veggies. It comes together quickly and is a healthy way to kick start your day!

Somehow this is the first omelette recipe I’m sharing on the site! I love ordering omelettes when we go out for brunch but honestly rarely make them at home. I don’t know why… they’re super simple to make and so tasty!

An egg white omelette on a plate served with a fork and fresh basil.

Why You’ll Love This Recipe

  • It’s loaded with flavor and vegetables!
  • It’s packed with protein. One omelette has 24 grams of protein!
  • Lower in calories and fat thanks to the egg whites, but still absolutely delicious.
  • It’s completely customizable – clean out the fridge and throw all of your favorite ingredients into this omelette!
Ingredients measured out to make an egg white omelette: liquid egg whites, baby spinach, cherry tomatoes, yellow onion, parmesan, olive oil, salt and pepper.

Ingredients Needed

  • olive oil – for sautéing the vegetables and preventing the eggs from sticking. Avocado oil works as well!
  • yellow onion – the onion in this omelette adds a ton of flavor! You’ll sauté it first to soften and bring out the flavor.
  • baby spinach – adds a lot of great vitamins and minerals to this omelette plus a little color!
  • cherry tomatoes – any type of tomato works but I like using cherry tomatoes that have been quartered.
  • salt and pepper – to season the dish and bring all of the flavors together.
  • liquid egg whites – I like using a carton of cage-free egg whites for this recipe as it feels wasteful to only use the egg whites from full eggs. If you don’t have liquid egg whites on hand you can substitute the egg whites for 3 large eggs.
  • parmesan cheese – you can omit to make this dairy-free or use any other type of cheese if you’d like!
Side my side photos. The first is sautéed tomatoes, onion and spinach in a skillet. The second is egg whites poured in the skillet and cooked.

How to Make an Egg White Omelette

Prep veggies: I recommend starting by prepping all of your vegetables. This recipe comes together quickly and there’s nothing worse than stressing about chopping veggies and trying not to burn your dish.

Sauté veggies: Heat the olive oil in a small nonstick skillet over medium heat. When the pan is hot, add the onion and sauté for 2-3 minutes, stirring occasionally. Add in the tomatoes, spinach, salt and pepper and sauté for an additional 1-2 minutes.

Cook eggs: Pour the egg whites over the veggies and tilt the skillet until the bottom of the pan is completely coated with egg whites. When the edges start to set, reduce the heat to medium-low. Use a spatula to lift the edges of the omelette while tilting the skillet to expose parts of the pant to let the runny egg whites fill the bottom of the pan. The goal is to get the egg whites completely cooked without having to flip the mixture. This will take about 7-8 minutes.

Fold omelette: Once there are no more runny egg whites on top, add the parmesan cheese to one half and carefully fold the omelette over. Slide the omelette onto a plate and enjoy!

tip!
I highly recommend using a nonstick skillet for the best results! If your omelette sticks, you'll end up with scrambled eggs... which will still taste delicious but won't be an omelette. 
Close up of an egg white omelette on a plate served with a fork and fresh basil.

Flavor Variations

The options are endless when it comes to omelettes! Once you’ve mastered the process, you can add any ingredients you’d like. Here are some flavor ideas:

  • onion + bacon – use turkey bacon or tempeh bacon for a lighter option and caramelize your onions for an extra burst of flavor!
  • asparagus, onion and parmesan – sauté the asparagus and onion before adding the egg whites and then top with parmesan cheese for a decadent breakfast!
  • pepper, onion, breakfast meat and cheddar cheese – make your own version of a Denver omelette by sautéing bell pepper, onion and breakfast meat of choice. Top with cheddar cheese!
  • mushroom + onion – caramelize mushrooms and onions before adding in the eggs. Top with cheese of choice!
  • sun-dried tomatoes, mozzarella, basil – no prep required for this omelette! Warm the tomatoes, add the eggs and top with mozzarella and freshly sliced basil.
A bite of the egg white omelette being taken with a fork.

What to Serve with Omelettes

This egg white omelette is a meal in one that is packed with veggies and protein! If you want to serve this with some side dishes for a more filling meal, here are some ideas:

An egg white omelette on a plate served with a fork and fresh basil.

More Egg White Recipes to Try

More Egg Recipes

Be sure to check out all of my egg white recipes and all of the popular breakfast recipes here on EBF.

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.56 from 9 votes

Egg White Omelette

This egg white omelette is fluffy, delicious and loaded with veggies. It comes together quickly and is a healthy way to kick start your day!
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 1

Ingredients  

  • 2 teaspoons olive oil, avocado works as well
  • ¼ cup yellow onion, minced
  • ¼ cup baby spinach, chopped
  • ¼ cup cherry tomatoes, quartered
  • ¼ teaspoon salt, divided, plus more to taste
  • teaspoon pepper, plus more to taste
  • ¾ cup liquid egg whites
  • 2 Tablespoons shredded parmesan cheese

Instructions 

  • If you haven’t already chop onion, tomatoes and spinach and set aside.
  • Heat the olive oil in a small non-stick over medium heat.
  • Once the pan is hot, add onion and saute for 2-3 minutes, stirring occasionally.
  • Add tomatoes, spinach, salt and pepper and saute for 1-2 more minutes.
    Tomatoes, spinach, onion, salt and pepper sautéing in a pan.
  • Pour the egg whites over the veggies, tilting the skillet until they completely coat the bottom of the sillet.
    Egg whites poured into the sautéed vegetables in a pan.
  • Once the edges start to set, reduce the heat to medium-low and use a spatula to lift the edges of the omelet, while tilting the skillet to expose parts of the pan to let the runny egg whites fill the bottom of the pan so it cooks completely. This takes about 7-8 minutes for the egg whites to fully cook through.
  • Once the bottom of the omelet has cooked and there aren’t any more runny egg whites on top, add parmesan cheese to one half and carefully fold the omelet over.
  • Slide the omelet onto a plate and serve immediately, adding additional salt and pepper to taste.

Nutrition

Serving: 1omelet | Calories: 247kcal | Carbohydrates: 7g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 1074mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: egg white omelette
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




7 Comments

  1. 5 stars
    Loved this so refreshing served it with a slice of Dave’s killer bread toast. So my husband didn’t even know I did egg whites haha 😂 he was shocked when I told him cause typically he doesn’t like egg whites. But he was surprised how good this was.
    Thank you for sharing will be making this again. ❤️

    1. YUM! This is great, Mia. I am excited to hear that this recipe is a hit for you and your husband. Thank you so much for coming back and sharing your review & star rating, I truly appreciate it!

    1. 5 stars
      I usually try to find ways to make my omelette more interesting and tasty. This is a healthy recipe and easy to cook considering my busy schedule. Thanks!

      1. Yay! I am excited to hear that you are loving this recipe, Sandy. Thank you for sharing your review + star rating, I really appreciate it!