Food & Cooking Recipes Breakfast & Brunch Recipes Egg White Omelet 3.3 (83) 6 Reviews Start your day with a delicious and simple egg white omelet. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 27, 2023 Rate PRINT Share Servings: 1 This egg white omelet recipe is perfect for when you need a simple and quick high-protein breakfast. It’s easy to prepare and ideal for using up leftover ingredients in the fridge. Classic omelet fillings include chopped bacon or ham, shredded cheddar cheese, and sautéed vegetables like spinach, mushrooms, and broccoli. Fresh herbs like parsley, cilantro, and chives are tasty choices as well. Even last night's leftovers, like taco meat or vegetable stew, can be used to fill an omelet. Enjoy this tasty egg recipe on its own or with a side of home fries. If you’re looking for something a bit lighter, opt for a fresh green salad. How to Make Scrambled Eggs for Fluffy, Delicious Results Every Time How to Separate Eggs There are many ways to separate eggs, and the best method depends on your preference. Some of the most common technique involves separating eggs between halves of the eggshell or your fingers. You can also use a clean water bottle or egg separating tool. Easy Ways to Separate Eggs, According to a Pastry Chef How to Make Fluffy Omelets For a fluffy omelet, whisk the egg whites just before cooking them. This will add air and ensure they become soft and light. If you whisk the egg whites too early, they'll deflate by the time it's time to cook. It's also a good idea to use low heat. If the temperature is too high, the omelet will cook too quickly and become burnt and rubbery. Favorite Omelet Fillings Customize this egg white omelet recipe with a mix of your favorite fillings. Some options include: Fresh herbs like basil, dill, parsley, cilantro, chivesSautéed vegetables like spinach, mushrooms, and broccoliCheeses like feta, Parmesan, cheddar, mozzarella, goat cheese, GruyèrePre-cooked meats like chopped bacon and ham Ingredients 1 teaspoon butter or olive oil 4 large egg whites ½ teaspoon coarse salt Chopped herbs, such as parsley, chives, and chervil (optional) Cooked spinach, chopped (optional) Freshly grated cheese, such as Parmesan, ricotta salata, or manchego (optional) Directions Heat butter or oil: Heat butter or oil in a small nonstick skillet over low heat. Whisk eggs and salt: Whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate. Cook egg white omelet: Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form. Add fillings: Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings. Pre-cook vegetables and meat before adding them to the omelet. This will prevent sogginess (due to moisture from cooking vegetables) and partially cooked meat. Fold egg white omelet: Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon. Seal omelet together: Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you. Transfer omelet to plate: Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate. Frequently Asked Questions Can I use liquid egg whites from a carton? Yes. The packaging will indicate how many egg whites are in a specific amount of liquid egg whites. Typically, there are 4 egg whites in 1/2 cup of the liquid version. Do I need to add fillings? You can leave out the fillings to make scrambled egg whites. However, egg whites tend to have less flavor than whole-egg omelets, so adding fillings will make them taste better. What can I do with the egg yolks? Egg yolks can be used to make mayonnaise, custard, ice cream, and egg pasta dough. Another option is to use them as an egg wash for pastries. How to Fry Eggs the Right Way, Whether You Like Them Sunny Side Up or Over Easy Try Our Other Favorite Omelet Recipes: Egg White Omelet with Goat Cheese Perfect Omelet Mediterranean Omelet French Omelet with Fresh Herbs Egg white Omelet with Spinach and Cottage Cheese Originally appeared: The Martha Stewart Show, The Martha Stewart Show Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.