Egg White Omelette (23 Grams of Protein)

This Egg White Omelette is a delicious high-protein breakfast with 23 grams of protein per serving and perfect for refueling after a workout, or simply feel full for the day. Plus, this egg white omelette takes under 10 minutes to prepare, so you can quickly whip up this healthy breakfast every morning.

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Omelettes are delicious breakfasts, and you might have tried some of my many omelette recipes. This version of the classic omelette is the best way to add more protein to your day. This egg white omelet filled with garlic mushrooms is one of the most fulfilling breakfasts.

If you also want a low-fat breakfast, this is a great idea since it cut out on egg yolks and there’s no cheese in this omelette. So let me share with you how to make a tasty egg white omelet.

Ingredients and Substitutions

All you need to make this high protein omelette are a few basic ingredients.

• Egg Whites – You have two options for egg whites. You can buy packaged egg whites or large eggs and split the yolks from the whites. Then, to avoid wasting, re-use the egg yolks in a dessert like in my lemon curd.
• Olive Oil or avocado oil are healthy choices to cook an omelette.
• Garlic Powder
• Spring Onion or fresh herbs like Parsley, dill finely chopped.
• Salt
• Ground Pepper

That’s all you need for the omelet itself, then it’s up to you to add a filling, but it’s highly recommended, or the omelet is bland and not as fulfilling.

My favorite filling is a simple fried mushrooms mixture. Mushrooms are high in proteins, making this omelette extra nutritious.

To make the filling you need:

• Sliced Mushrooms
• Garlic Cloves
• Olive Oil
• Salt
• Pepper

How To Make An Egg White Omelette

It’s pretty easy to make omelettes from egg whites.

1. First, split the egg whites from the egg yolks. Set aside the egg yolk in the fridge in an airtight container to use in any dessert recipe later.
2. Place the egg whites in a shallow bowl, and add salt, pepper, garlic powder, spring onion or finely chopped herbs you love.
3. Whisk the mixture with a fork to combine.
4. Set aside at room temperature while cooking the filling.
5. In a non-stick skillet over medium heat, warm olive oil. Add mushroom slices, minced garlic, salt, and pepper.
6. Cook and stir until the mushrooms shrink and get a nice golden brown color.
7. Remove from the pan and set aside in a plate.
8. Rub the pan with a piece of absorbent paper to give it a quick clean
9. Next, bring the pan back to medium-high heat. Add olive oil to the pan and tilt the pan to spread around, and cover the pan surface nicely with oil.
10. Now, whisk the egg white again for a few seconds and pour the egg whites into the pan.
11. When the sides of the omelette are dry and set, lift the sides with a rubber spatula to let the uncooked egg whites run under and cook.
12. Cook the omelette for 2 to 3 minutes or until the egg whites are set and white and no more transparent egg white can be seen on top of the omelette.
13. Add the cooked mushrooms to one half of the omelette.
14. Add any chopped cherry tomatoes, extra herbs, or a pinch of cheese. Great additions are Parmesan cheese, feta cheese, or mozzarella.

Allergy Swaps

If you have some food allergies, here are some options for you. However, keep in mind that this recipe is already:

• Nut-free
• Dairy-free
• Vegetarian
• Gluten free

Other options are listed below:

• Herb Choice – You can swap the spring onions for cilantro, parsley, dill, or chives.
• Low-FODMAP – Skip the garlic and spring onion.
• Mushrooms – Swap the mushrooms for baby spinach or red bell peppers slices.

Storage Instructions

Egg white omelette won’t store very well. You can store leftovers in the fridge for up to 2 days and rewarm them in a warm non-stick saucepan. However, rewarming omelettes makes the egg very dry, so I do not recommend it for a tasty omelette.

If you aim to save time in the morning, buy egg white cartons. It will save you the time of cracking eggs. It’s less messy and decreases waste if you don’t have ideas for using the left egg yolks.

Serving Suggestions

Fold the omelette to a half-moon shape and cook until the filling is warm and the cheese has melted. Serve the egg white omelette on a plate, warm with some toppings like:

• Red Chili Flakes
• Extra Salt And Pepper
• Hot Sauce
• Avocado
• Spinach
• Toasted Wholegrain Bread Slices

Frequently Asked Questions

Find below my answers to your most common questions about this egg white omelette recipe.

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