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Fluffy Egg White Omelette with vegetables topped with green onions and parsley

Fluffy Egg White Omelette

A quick, light, and protein-packed breakfast option that can be customized with various fillings.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Egg White Omelette Ingredients
  • 3 large large egg whites, at room temperature if possible
  • 1 pinch fine salt
  • 1-2 teaspoons water or milk to help steam and lift
  • 1 teaspoon butter or olive oil for the pan
  • 1 small handful chopped spinach or other optional fillings (diced tomatoes, sliced mushrooms, sprinkle of shredded cheese) Keep fillings light and finely chopped.

Method
 

Preparation
  1. Crack the eggs and separate the whites into a small bowl.
  2. Add a pinch of salt and the water or milk, then whisk briskly for 20 to 30 seconds until tiny bubbles form and the mixture looks slightly frothy.
Cooking
  1. Warm a nonstick skillet over low to medium-low heat and add the butter or olive oil.
  2. Once the fat is melted and shimmery, pour in the egg whites. They will spread and slowly turn opaque around the edges.
  3. Use a spatula to gently nudge the cooked parts toward the center, allowing the uncooked whites to fill the gaps without browning.
  4. When the top looks slightly wet but not liquidy, add your fillings over one half.
  5. Fold the omelette over with the spatula and cover the pan for 20 to 30 seconds to finish with steam.
  6. Slide the omelette onto a plate. The center should feel soft and bouncy.

Notes

Use low heat to avoid browning the omelette and keep the ingredients minimal for the best texture. Fresh egg whites whisk faster than carton whites.