Best Most Delicious Egg White Omelette Ever Recipes

LIGHT, DELICIOUS VEGETABLE EGG WHITE OMELET

Steps:

• 1. Prepare all vegetables before hand, slicing mushrooms, chopping broccoli into small florets, and dicing tomato. Set aside.
• 2. In a medium sauce pan, grease with non fat no stick spray. Let pan heat up, and add in four egg whites. Let cook until it begins to set slightly but still has clear coating, and add in salt, pepper, cumin, rosemary, cheese and vegetables.
• 3. Let remaining egg white cook through, fold omelet.
• 4. Plate omelet, and top with desired amount of braggs liquid aminos or soy sauce. Enjoy!

FLUFFY EGG WHITE OMELETTE

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.

EASY EGG WHITE OMELETTE

Steps:

• Separate egg yolks from white and whisk egg whites in a jug, sprinkle in salt, pepper and parsley.
• Spray your frying pan with low fat cooking spray and pour in egg mix.
• Cook for 2/3 minutes until mixture is completely cooked on base.
• Pour in chopped onions and tomato on one half of the omelette and cook for a further minute.
• Fold omelette in half so that the tomatoes and onions are covered and omelette is in a semi circle shape.
• Flip over and cook until both sides of the semi circle until both sides are browned.
• Put on a plate and enjoy!

EGG WHITE PUFFY OMELETTE

Steps:

• To make the 6 egg whites from egg white powder, heat the water so it is warm (but not hot). Stir the powder into the water until just moistened.
• Preheat and grease a large, oven-proof skillet on the stove over medium heat. Preheat the oven to 325-degrees.
• Combine the egg whites (including the whites made from powder) in a large mixing bowl and beat them until frothy. Add the water and continue beating the egg whites until stiff (tips stand up straight).
• In a separate bowl beat the 2 remaining egg yolks, the salt, and the white pepper. Fold the egg-yolk mixture into the egg whites until it develops a uniform color.
• Spoon the egg mixture into the preheated skillet. Mound the eggs towards the edges, leaving a slight depression in the center. Cook the eggs for 6 minutes, without stirring.
• Transfer the skillet into the oven and bake for 10-12 minutes, or until an inserted utensil comes out clean.
• On a level surface, make a shallow cut slightly off-center in the omelette. Load your toppings (cheese and veggie burger) on the larger side of the cut. Fold the smaller side over, cut in half and serve immediately.