This omelette is fluffy and delicious. The addition of veggies greatly enhances it, and it’s ready in just 20 minutes! This fluffy egg white omelette is so easy to make, and it tastes amazing! It’s quickly become one of my favorite breakfasts. I don’t normally shy away from egg yolks. But sometimes, a recipe like chocolate custard calls for yolks only, and I am left with extra egg whites and start searching for egg white recipes to help me use them. This recipe is perfect!
Ingredients
Recipe Card
Egg whites: I use four large egg whites in this recipe. You can use fresh egg whites or egg whites from a carton. To season: Kosher salt, black pepper, and garlic powder. Vegetables: Chopped scallions and halved cherry tomatoes. Olive oil spray: For the pan. Parmesan cheese: I prefer to use finely grated parmesan and not coarsely shredded.
As you can see in the ingredients list above, I like to use scallions and cherry tomatoes, but you can use other veggies, including yellow onions, olives, mushrooms, and bell peppers. As for the cheese, you can replace the parmesan with crumbled feta, crumbled goat cheese, or shredded sharp cheddar. Whisk the egg whites with salt, pepper, and garlic powder until frothy. Pour the mixture into a warm, greased, nonstick skillet. Scatter the tomatoes and scallions on top. Allow the edges to set, then gently and repeatedly lift the edges to allow uncooked eggs to get to the bottom, where they’ll cook faster. When the bottom is cooked and the top is no longer runny but still wet, carefully flip the omelette and top it with parmesan. Fold it in two, slide it onto a plate, and serve.
