Start your morning off right with this light and fluffy healthy egg white omelette. Loaded with veggies, it’s hearty, filling and comes together in just 10 minutes!
Healthy Egg White Omelette
This recipe proves that egg whites don’t have to be bland and boring! It is just as fluffy and flavorful as a traditional omelette, but healthier with less fat and lower cholesterol. Veggies, meat and cheese pack a punch of flavor just like in my egg white muffin recipe!
My dad made this for me when visiting and this healthy egg white omelette has been on rotation ever since. He filled his to the brim with vegetables and then the cheese melts it all together.
Just like this crustless quiche, this egg recipe doesn’t skimp on flavor or taste!
Why This Recipe Works
- Healthy: This omelette with egg whites is lower in calories but higher in protein, keeping you fuller for longer throughout the morning.
- Customizable: Omelettes are perfect for cleaning out the fridge. You can basically use any type of veggies or meat that you have on hand.
- Perfect way to start the day. If you are bored of scrambled eggs for breakfast, try his fluffy egg white omelette!
How to Make an Egg White Omelette
- Sauté. Start by cooking the veggies and meat in a skillet over medium heat until tender. I like to use an 8-inch nonstick skillet for best results. Then push the vegetables over to one side of the pan.
- Pour. Lower to medium-low heat and slowly pour the egg whites into the empty side of the skillet. Twirl the pan so the eggs run all around the surface of the pan (even under the vegetables). Sprinkle the mozzarella on top of the veggies and add any extra seasonings. Cook until the egg whites have bubbled and cooked underneath.
- Flip. Turn off the heat, then use a spatula to carefully flip the egg over the vegetables. Transfer the omelette to a plate and add favorite toppings of choice!
Variations
- Veggies. Any type of veggies will work. Spinach, mushrooms, potatoes, asparagus, zucchini, peppers and onions all taste delicious. I use potatoes in this Spanish omelette!
- Meat. You can keep it meatless, or add in sausage, bacon or even leftover baked ham to make a western omelette.
- Cheese: Feel free to use feta cheese or cheddar cheese instead.
- Spices. The options are endless as egg whites are quite bland and need some flavoring! Add in garlic powder, onion powder, a dash of red pepper flakes or even some everything but the bagel seasoning.
- Toppings: Our favorites are diced tomatoes, hot sauce and parmesan cheese. Sliced avocado, salsa and fresh herbs like cilantro or chives also tastes amazing.
Serving Suggestions
This egg-white omelette is packed with veggies and protein and is a meal in itself! Sometimes I serve this with my easy french toast recipe, it’s all about balance. Here are some more ideas though if you want something else on the side.
I love having this with berry fruit salad, a slice of easy coffee cake, or baked oatmeal.
Storage
This egg white omelette makes one serving and is meant to be ate right away! You can store leftovers up to two days in an airtight container in the refrigerator.
I often will make a large batch of vegetables which can be stored up to 5 days, then make a fresh egg white omelette with them as needed. It’s much more fresh and delicious that way!
Need more egg recipes? Try your hand at this breakfast casserole with sausage or avocado toast with egg!
More Easy Breakfast Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Egg White Omelette
Ingredients
- olive oil spray
- ⅓ cup egg whites
- 2 Tablespoons chopped onion (optional)
- ¼ cup chopped bell peppers
- ½ – 1 cup mixed vegetables (can do mushrooms, spinach, potatoes, asparagus, etc.)
- ¼ cup meat (sausage, bacon or ham)
- 2-4 Tablespoons shredded mozzarella cheese (or 1-2 slices swiss cheese)
- 6-8 cherry tomatoes (diced)
Salt, pepper and garlic powder to taste
For topping: hot sauce and parmesan cheese
Instructions
- Saute vegetables. Spray an 8-inch pan with olive oil and heat over medium heat. Add in 2 Tablespoons onions and 1/4 cup chopped bell peppers and any extra vegetables and meat if desired. Cook until bell peppers and onions are tender and then push vegetables to one side.
- Turn heat to medium-low and then spray the other half with olive oil. Then slowly pour in 1/3 cup egg whites. Twirl the pan so the egg whites run all around the pan and under the vegetables. Add 2-4 Tablespoons cheese on top of the vegetables and season with salt, pepper and garlic powder. Then cook until the egg whites have bubbled and cooked underneath.
- Turn the heat off. Then carefully flip the egg over the vegetables with a spatula (or two).
- Place omelette on plate and top with tomatoes and hot sauce if desired. Sprinkle on a little parmesan cheese if desired. Serve while hot.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Eggs, Low Carb, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This was so easy and delicious! A total keeper!