Light Delicious Vegetable Egg White Omelet Recipes

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FLUFFY EGG WHITE OMELETTE



Fluffy Egg White Omelette image

I used to think that an egg-white omelet couldn't be as good as a "real" one. I was wrong. This omelet is golden and so delicious!

Provided by Vered DeLeeuw

Categories     Breakfast

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

EASY EGG WHITE OMELET



Easy Egg White Omelet image

This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.

Provided by DONNA

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

cooking spray
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons chopped mushrooms
salt and ground black pepper to taste
1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®)

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.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g

MOST DELICIOUS EGG WHITE OMELETTE EVER



Most Delicious Egg White Omelette Ever image

This is easy and very satisfying. You can add whatever veggies you like by either stirring them into the egg whites right before pouring into the skillet or you can put them on 1/2 of the eggs right before serving and fold the other half of the eggs over the veggies. Oh yeah, did I mention that this is really healthy and your family will never even suspect!

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!

LIGHT, DELICIOUS VEGETABLE EGG WHITE OMELET



Light, Delicious Vegetable Egg White Omelet image

This recipe is a great way to start off the day without the cholesterol or fat of a whole egg without sacrificing any of the flavor! Usually egg white omelets are really bland unless you stuff them with cheese, which cancels out the entire purpose of using egg whites. Anyway, wanting a delicious egg white omelet for breakfast one sunday morning, i whipped this up and was astounded with its amazing flavor! Using a lot of veggies kept me full until lunch, and the protein in the egg whites kept me going all day. Enjoy! This recipe can be easily altered by adding meat or different vegetables, i am a vegetarian so i didn't put any meat in. Also, change the cheeses to whatever you like, i used mozerella to keep the flavor mild. Note: Braggs liquid aminos is a healthy soy sauce substitute that adds protein and flavor to any desired dish. It can be found at most regular grocery stores and if not, at any health food store. If you don't have braggs, use soy sauce to taste on top of omelet. It sounds weird, but adds delicious flavor to the omelet!

Provided by luv_yoo_lotz

Categories     Breakfast

Time 17m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 10

4 egg whites
1/2 cup broccoli
1/2 cup mushroom
1/2 tomatoes
1/4 cup part skim mozzarella cheese
1/2 teaspoon cumin
1/2 teaspoon rosemary
1 pinch salt
1 pinch pepper
Braggs liquid aminos, on top

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!

Nutrition Facts : Calories 191.6, Fat 7.2, SaturatedFat 3.8, Cholesterol 22.1, Sodium 571.5, Carbohydrate 8.8, Fiber 2.5, Sugar 4.2, Protein 23.7

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