EASY EGG WHITE OMELET
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
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
FLUFFY EGG WHITE OMELETTE
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
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
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
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!
EGG WHITE OMELET
Make and share this Egg White Omelet recipe from Food.com.
Provided by clw721
Categories Breakfast
Time 8m
Yield 1 omelet
Number Of Ingredients 6
Steps:
- Combine green onions and green peppers in a small bowl.
- Separate egg yolk from whites and save whites in bowl.
- whisk egg whites.
- Over medium heat use a small skillet sprayed with cooking spray.
- Pour eggwhites into heated pan.
- Sprinkle vegetables on top of eggwhites.
- Add salt and pepper (optional).
- Cover and cook for approximately four minutes.
- Add cheese and replace cover for 30-45 seconds until cheese is melted.
Nutrition Facts : Calories 69.6, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.5, Sodium 209.1, Carbohydrate 2.2, Fiber 0.5, Sugar 1.4, Protein 12.8
EGG WHITE OMELETTE
High Protein Low Fat Tasty Breakfeast
Provided by roguefitness
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a small skillet, heat the oil over medium heat. Add the onions, tomatoes, spinach and a pinch salt. Cook until the onion is soft, about 3 to 5 minutes. Add pepper, to taste, and another pinch salt; and cook for another minute. Remove the spinach mixture from the heat to a bowl. Cover and keep warm.
- In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper until frothy. Lightly coat a medium nonstick skillet or omelet pan with cooking spray and heat the skillet over medium heat. Add 1/4 of the egg whites, swirling to evenly cover the bottom of the pan. Cook until set, about 1 1/2 to 2 minutes.
- Using a rubber scraper lift the eggs up and let the runny uncooked egg flow underneath. Spoon 1/4 of the spinach mixture onto half of the omelet, fold over, and slide onto a serving plate. Repeat with remaining egg whites and spinach mixture.
CHEF JOHN'S FRENCH OMELETTE
A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. It's 10% ingredients and 90% technique, so it does take a bit of practice to perfect.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
- Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
- Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.
- Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.
- Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.
Nutrition Facts : Calories 393 calories, Carbohydrate 1.1 g, Cholesterol 552.1 mg, Fat 36.2 g, Fiber 0.1 g, Protein 16.9 g, SaturatedFat 18.7 g, Sodium 668 mg, Sugar 1.1 g
WESTERN EGG WHITE OMELET
Make and share this Western Egg White Omelet recipe from Food.com.
Provided by WendyMaq
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Lightly coat a medium skillet with cooking spray.
- Saute the peppers and scallions until they are tender-crisp.
- Pour the egg substitute over the vegetables.
- When partially set, spread the cheese over 1/2 the eggs, and fold the omelet in half over the filling.
- Continue cooking until cooked through.
Nutrition Facts : Calories 153.6, Fat 5.9, SaturatedFat 1.9, Cholesterol 6.3, Sodium 372.1, Carbohydrate 2.7, Fiber 0.5, Sugar 1.7, Protein 21.2
LIGHT, DELICIOUS VEGETABLE EGG WHITE OMELET
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
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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