Egg White Omelette Recipes

EASY EGG WHITE OMELET

Steps:

• Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
• Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.

EGG WHITE OMELET

Steps:

• Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
• Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
• Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
• Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
• Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
• Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.

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.

EGG-WHITE OMELET WITH SPINACH AND COTTAGE CHEESE

Steps:

• In a medium bowl, whisk together egg whites and 1 tablespoon water; season with salt and pepper, and set aside.
• In a medium nonstick skillet, heat oil over medium-high. Add spinach, and season with salt and pepper; cook until wilted and tender, 1 minute. Add egg whites; cook until nearly set, using a flexible heatproof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.
• Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet slightly.

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!

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!

MOST DELICIOUS EGG WHITE OMELETTE EVER

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!