Egg White Omelette Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
1 omelette
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Calories
298 kcal
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Course
Breakfast
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Cuisine
North American
Egg White Omelette Recipe
Description
The Egg White Omelette starts with a filling sauté of minced shallots, quartered cherry tomatoes, and chopped spinach, cooked with olive oil, salt, and pepper until tender. The egg whites are then lightly beaten with garlic powder, salt, and pepper and cooked over medium-low heat in butter to create a soft, slightly foamy omelette base.
Once set, shredded cheddar cheese is added on one half, topped with the prepared tomato and spinach filling, and carefully folded. This yields a delicate omelette with creamy cheese and warm vegetable flavors. The dish finishes with chopped green onions or chives for a mild onion note.
The gentle cooking technique keeps the egg whites tender and moist, while the filling contributes both freshness and texture. Ideal for breakfast or a light meal, the combination delivers a balanced, flavorful dish focused on texture and subtle seasoning.
Ingredients
Tomato Spinach Filling
- 1 teaspoon olive oil
- 1 small shallot minced
- ¼ cup cherry tomato quartered
- ¼ cup spinach chopped
- 1 pinch salt
- 1 pinch black pepper
Egg White Omelette
- 3 egg white
- ¼ teaspoon garlic powder
- 1 pinch salt
- 1 pinch black pepper
- 2 teaspoons butter
- ¼ cup cheddar cheese shredded
- green onion to serve, or chives, minced
Instructions
- Heat the olive oil in a small pan over medium heat. Add the shallot and cook for 2 minutes, until it is translucent. Add the tomatoes, spinach, salt, and pepper to the pan and cook until the tomatoes are warm and the spinach wilts. Set the filling aside.
- In a medium-sized bowl, lightly whisk the egg whites, garlic powder, salt, and pepper. You want there to be a few foamy bubbles, but it should still be liquid underneath them.
- Melt the butter in a medium-sized frying pan over medium-low heat. When the butter starts to bubble, pour the egg whites into the pan and swirl the pan to spread them out. Cover the pan with a lid and let the egg whites cook undisturbed for 3 minutes, or until they are no longer wet on top. You may want to carefully touch the top of the omelette if you're unsure if the egg whites are cooked. They will still look a bit foamy but they won't feel wet or sticky.
- Add the cheese to one half of the omelette then top the cheese with the filling. Carefully fold the omelette in half then put the lid back on the pan for 1 minute to let the cheese melt. Serve the egg white omelette with some minced chives over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1omelette
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1 egg white omelette | |
| Calories | 298kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 490mg | 20% |
| Potassium | 386mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1419IU | 28% |
| Vitamin C | 13mg | 14% |
| Calcium | 230mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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