Best Low Carb Egg White Omelette Recipe By Tasty Recipes

Fluffy Egg White Omelette image

Provided by Vered DeLeeuw

Time 20m

Number Of Ingredients 8

4 large egg whites
1/4 teaspoon Diamond Crystal kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1 tablespoon grated Parmesan cheese ((See notes below for additional options))
1/4 cup chopped scallions (green parts)
1/3 cup firm cherry tomatoes (halved)
Olive oil spray

Steps:

Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful - it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
Fold the omelet, slide it onto a plate, and serve.

Nutrition Facts : ServingSize 1 omelet, Calories 149 kcal, Carbohydrate 4 g, Protein 19 g, Fat 6 g, Sodium 461 mg, Fiber 1 g

Most Delicious Egg White Omelette Ever image

Provided by Chef Emstar

Categories Breakfast

Time 9m

Yield 1 serving(s)

Number Of Ingredients 4

5 egg whites
1 tablespoon reduced-fat feta cheese
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried oregano

Steps:

Whip the egg whites in a blender or with an immersion blender until they are fluffy.
Add in the feta, pepper and oregano and whip again.
Heat a non-stick skillet over medium heat and spray lightly with pure olive oil cooking spray.
Pour in the egg mixture and cook for 2 minutes. Cover and cook for 2 more minutes.
Uncover and flip the eggs over. Cook for 1 more minute. If you want to add veggies, you can put them on 1/2 of the egg mixture and fold the other half over them. Then slide the eggs onto a plate.
My favorite veggie combo is spinach, green onion and roasted red pepper.
Enjoy!