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!
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!
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!
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!
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.
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.
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:
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.
Pour the egg whites over the veggies, tilting the skillet until they completely coat the bottom of the sillet.
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.