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Overhead photo of a plate containing an egg white omelette.
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4.34 from 6 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 Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Breakast
Cuisine: American
Keyword: egg white omelette
Servings: 1
Calories: 247kcal


  • 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


  • 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.


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