The first time I decided to make an egg white omelet I was extremely skeptical that the flavor would entice me. I knew of it as a low calorie, high protein option buuut that didn't mean I was going to like it. However, it turns out that egg white omelets exploit one of my favorite parts about eggs in the morning - the crispy edge on the whites. Also, if you overcook the outside of a full egg omelet, it starts to get a burned flavor; not so with egg white omelets that simply gain in flavor (within reason). Besides, what are you going to do with all those egg whites from your hollandaise, chocolate chip cookie, or brownie recipes? Life is about balance after all.
Not ready to use your egg whites or don't have enough? No sweat, they freeze well. Simply freeze them each time you make a yolk-only recipe and save them for later use. Learn how to freeze egg whites.
It is important to note that I am not suggesting that you make a boring omelet. The key here is to add a good mix of ingredients besides the egg whites themselves. That's why I have outlined categories of omelet additives below. Mix and match items from each category until you find your favorite. One of my favorites is a caprese egg white omelet with tomatoes, basil, and mozzarella. Although, my go to is frozen broccoli and cheddar, primarily because I always have those on hand.
Note: Frozen vegetables will work here. However, if they have large pieces, steam them for 1 minute in the microwave prior to adding them to the omelet.
- Sweet peppers
- Mushrooms (Ok, you got me, that's really a fungus)
Note: Dried herbs work here but fresh herbs are AMAZING. Amount depends on personal preference.
- Thai basil
- Green onion
Note: Or any non-dairy alternative!
Now, start your morning off with a nutritional boost and lose the guilt about wasted egg whites. You are helping your body and the earth. Congratulate yourself for exceeding expectations.
Veggie Egg White Omelet
- 4 egg whites
- ¼-½ cup chopped vegetables depending on preference and number of vegetables
- ¼ teaspoon each dried herb or 1 teaspoon fresh
- ¼ cup cheese shredded, adjust to taste.
- ¼ teaspoon salt more to taste
- ⅛ tsp black pepper
- Briefly whisk together egg whites in a small bowl.
- Lightly oil a small non-stick pan (or don't if your pan is really non-stick) and heat it over medium- low.
- Add the egg whites to the pan and season with salt and pepper.
- As the egg whites begin to cook, tilt the pan in a circular motion to move uncooked egg to the edges of the pan.
- If you have trouble getting egg to move using the method above, use a silicone spatula to lightly pull the edges closer to the center, then tilt the pan.
- When egg whites are set on the bottom and there is only a thin layer of uncooked egg on the top, add all veggies, herbs, and cheese choices over the egg whites.
- Use a spatula to carefully fold the egg white in half, over the filling.
- Cook for 30 seconds, then flip, and cook for 30 seconds longer.
- Eat your egg white omelet as is or pair it with your favorite salsa or hot sauce.