Find yourself with leftover egg whites? Try this fluffy egg-white omelette for a de- light -ful breakfast (or brunch, lunch, or dinner)! Cooked with cherry tomatoes, spinach, and shredded cheddar cheese, this egg white omelette recipe is easy, perfect for a quick meal, and good to the last bite!
I tested this egg white omelette recipe many times to get it just right, because egg-white-only omelettes can easily fall flat on flavor and texture. The key is lightly whipping the egg whites and pairing them with a flavorful, cheesy filling. Sautéed cherry tomatoes, spinach, and sharp cheddar make this omelette feel hearty and satisfying, not like a compromise breakfast.
During testing, I found that overwhipping the egg whites was the quickest way to ruin the omelette. Overwhipped whites puff up dramatically as they cook, making the omelette hard to manage without flipping (which usually leads to tearing). Even worse, they produce a rubbery, overcooked egg texture that’s exactly what we’re trying to avoid.
For a soft, tender egg white omelette, I only whip the whites until they’re just combined. They should still look mostly liquid with a few bubbles on the surface, not foamy or stiff. That small detail makes all the difference.
Variations to try
There are lots of options you can try when it comes to an egg white omelette, this way you’ll never get bored of this breakfast!
- Cheese: This recipe uses cheddar cheese, but you can certainly opt for another type like feta cheese, mozzarella, or a little parmesan cheese.
- Vegetables: add your favorite veggies to your egg white omelette, like asparagus, avocado, arugula, mushrooms, bell pepper – you name it!
- Fresh herbs: Sprinkle your cooked omelette with some chives or parsley for a nice fresh taste.
Egg White Omelette Recipe
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Ingredients
Tomato Spinach Filling
- ▢ 1 teaspoon olive oil
- ▢ 1 small shallot (minced)
- ▢ ¼ cup quartered cherry tomatoes
- ▢ ¼ cup chopped spinach
- ▢ 1 pinch EACH: salt and pepper
Egg White Omelette
- ▢ 3 egg whites
- ▢ ¼ teaspoon garlic powder
- ▢ 1 pinch EACH: salt and pepper
- ▢ 2 teaspoons butter
- ▢ ¼ cup shredded cheddar cheese
- ▢ Minced chives or green onions (to serve)
Instructions
- Heat the olive oil in a small pan over medium heat. Add the shallot and cook for 2 minutes, until it is translucent. Add the tomatoes, spinach, salt, and pepper to the pan and cook until the tomatoes are warm and the spinach wilts. Set the filling aside. 1 teaspoon olive oil, 1 small shallot, ¼ cup quartered cherry tomatoes, ¼ cup chopped spinach, 1 pinch EACH: salt and pepper
- In a medium-sized bowl, lightly whisk the egg whites, garlic powder, salt, and pepper. You want there to be a few foamy bubbles, but it should still be liquid underneath them. 3 egg whites, ¼ teaspoon garlic powder, 1 pinch EACH: salt and pepper
- Melt the butter in a medium-sized frying pan over medium-low heat. When the butter starts to bubble, pour the egg whites into the pan and swirl the pan to spread them out. Cover the pan with a lid and let the egg whites cook undisturbed for 3 minutes, or until they are no longer wet on top. You may want to carefully touch the top of the omelette if you’re unsure if the egg whites are cooked. They will still look a bit foamy but they won’t feel wet or sticky. 2 teaspoons butter
- Add the cheese to one half of the omelette then top the cheese with the filling. Carefully fold the omelette in half then put the lid back on the pan for 1 minute to let the cheese melt. Serve the egg white omelette with some minced chives over top. ¼ cup shredded cheddar cheese, Minced chives or green onions
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Egg White Omelette Recipe
Ingredients
Tomato Spinach Filling
- 1 teaspoon olive oil
- 1 small shallot , minced
- ¼ cup quartered cherry tomatoes
- ¼ cup chopped spinach
- 1 pinch EACH: salt and pepper
Egg White Omelette
- 3 egg whites
- ¼ teaspoon garlic powder
- 1 pinch EACH: salt and pepper
- 2 teaspoons butter
- ¼ cup shredded cheddar cheese
- Minced chives or green onions , to serve
Instructions
- Heat the olive oil in a small pan over medium heat. Add the shallot and cook for 2 minutes, until it is translucent. Add the tomatoes, spinach, salt, and pepper to the pan and cook until the tomatoes are warm and the spinach wilts. Set the filling aside. 1 teaspoon olive oil, 1 small shallot, ¼ cup quartered cherry tomatoes, ¼ cup chopped spinach, 1 pinch EACH: salt and pepper
- In a medium-sized bowl, lightly whisk the egg whites, garlic powder, salt, and pepper. You want there to be a few foamy bubbles, but it should still be liquid underneath them. 3 egg whites, ¼ teaspoon garlic powder, 1 pinch EACH: salt and pepper
- Melt the butter in a medium-sized frying pan over medium-low heat. When the butter starts to bubble, pour the egg whites into the pan and swirl the pan to spread them out. Cover the pan with a lid and let the egg whites cook undisturbed for 3 minutes, or until they are no longer wet on top. You may want to carefully touch the top of the omelette if you’re unsure if the egg whites are cooked. They will still look a bit foamy but they won’t feel wet or sticky. 2 teaspoons butter
- Add the cheese to one half of the omelette then top the cheese with the filling. Carefully fold the omelette in half then put the lid back on the pan for 1 minute to let the cheese melt. Serve the egg white omelette with some minced chives over top. ¼ cup shredded cheddar cheese, Minced chives or green onions
