EGG WHITE OMELET
This egg white omelet is an easy and healthy way to kick-start your day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, 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.
- 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.
- 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.
- 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.
- 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.
- 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.
EGG WHITE OMELET WITH PARMESAN AND TARRAGON
I realize that most people who avoid egg yolks, eating only the whites, are looking to conserve calories and eat healthfully. I make egg white omelets for a different reason: egg whites are a blank canvas and leave room for the flavors and textures of herbs and cheese to truly shine. Be sure to use the freshest eggs you can find, because fresh egg whites are denser and cook up heartier than thin older whites. In this omelet, the egg white takes the tarragon and Parmesan and runs with them. By the way, this omelet can easily be made without the cheese and with the addition of roasted mushrooms or cherry tomatoes. I like the "lean" egg white mingling with the rich cheese.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Prepare the egg whites: In a bowl, whisk the egg whites with the salt and a pinch of pepper. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy.
- Cook the omelet: Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat and pour in the egg whites. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook undisturbed for 1 to 2 minutes. Sprinkle the tarragon and cheese over the eggs, and then squeeze a little juice from the lemon wedge over the top.
- Finish: Lift the handle of the pan up, tilting the pan away from you and toward the heat. Fold the edge of the omelet closest to you toward the center. Fold the other edge toward the center and tilt the pan over the center of a plate so it lands seam-side down. Butter the omelet, if desired. Serve immediately.
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
EGG-WHITE OMELET WITH SPINACH AND COTTAGE CHEESE
This yolkless omelet packed with spinach and low-fat cottage cheese is a healthy start to the day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together egg whites and 1 tablespoon water; season with salt and pepper, and set aside.
- In a medium nonstick skillet, heat oil over medium-high. Add spinach, and season with salt and pepper; cook until wilted and tender, 1 minute. Add egg whites; cook until nearly set, using a flexible heatproof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.
- Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet slightly.
SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE
Easy and filling egg white omelette stuffed with veggies and tangy feta.
Provided by patnodes
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat a skillet over medium heat and spray with cooking spray.
- Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 6.5 g, Cholesterol 16.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 14.7 g, SaturatedFat 2.9 g, Sodium 396.2 mg, Sugar 1.5 g
LOW-CARB EGG WHITE OMELETTE RECIPE BY TASTY
Here's what you need: lime, water, avocado, greek yogurt, salt, black pepper, oil, salt, black pepper, red bell pepper, green bell pepper, onion, fresh spinach, shredded sharp cheddar cheese, egg whites, tomato, fresh cilantro
Provided by Erin Vansloten
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
- Add oil to a pan over medium heat.
- Add onions and peppers and cook until nearly soft, about 5 minutes.
- Add spinach and cheese and stir for another 2 to 3 minutes. Set aside.
- Add oil to a pan over medium heat.
- Add the egg whites to the pan and season with salt and pepper. Cook until set, about 2 minutes.
- Flip the eggs and let set for about 1 minute.
- Fill the egg whites with the pepper, onion, spinach, and cheese mixture. Roll up the egg white omelette.
- Top with avocado dressing, tomato, and cilantro.
- Enjoy!
Nutrition Facts : Calories 565 calories, Carbohydrate 19 grams, Fat 40 grams, Fiber 5 grams, Protein 31 grams, Sugar 9 grams
TARRAGON, CHIVE AND GOAT CHEESE OMELET
Categories Cheese Egg Herb Brunch Low Carb Quick & Easy Graduation Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 Servings
Number Of Ingredients 8
Steps:
- Whisk eggs, herbs, salt and pepper in medium bowl to blend. Melt 1 tablespoon butter in 9- to 10-inch-diameter nonstick skillet over medium heat. Add half of egg mixture to skillet and cook until very softly set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes. Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes. Tilt skillet and slide out omelet onto plate, folding omelet in half. Cover to keep warm. Repeat for second omelet with remaining butter, egg mixture and goat cheese. Serve immediately.
EGG WHITE OMELET WITH FINES HERBES
Yes, This is good for you. But that's not the reason I eat it. By whipping the egg whites just until foamy, the resulting omelet is light and delicious. (Unwhisked egg whites get rubbery.) Unlike regular omelets, which shouldn't color, this one gets cooked in a blazing hot pan until crisped and brown and the fresh herbs get sealed right into the whites. While lemon may seem an unlikely pairing for eggs, the bit of zest at the end adds a brightness perfect for the clean flavors here.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the egg whites until foamy on top. Beat in half of the herbs and season with salt.
- Heat a large nonstick skillet over high heat until very hot. Add enough oil to coat the bottom of the skillet. When very hot, add the egg mixture, swirling the pan to spread it in an even, thin layer.
- Cook until crisp and golden brown on the bottom, about 1 minute. Sprinkle the remaining herbs over, then remove from the heat and immediately use 2 spatulas to fold the omelet in half while tilting the skillet. (It's okay if the whites aren't totally set; the residual heat will cook them.)
- Slide onto a serving plate and drizzle with a little olive oil. Grind pepper over and grate the zest of a quarter of the lemon directly over the omelet. Garnish with herbs. Cut in half to share. Serve immediately, with hot sauce, if you like.
WW INSPIRED GREEK INFUSED EGG WHITE OMELET
I'm on Weight Watchers and I used to follow a low carb plan. I missed the big omelets that I used to make when I was low carbing it. I use the egg white substitue that comes in a carton (Better than Eggs or Egg Beaters) and the Birds Eye Pepper Stir Fry Frozen Mix because I'm usually pressed for time. This is so good with the mixed veggies and spinach, the tanginess of the feta, and the oregano. All for only 8 points! This makes a big omelet, so if you split it it's only 4 points! Enjoy!
Provided by yooper
Categories Breakfast
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a nonstick 8 inch skillet heat the oil over medium-high heat until hot but not smoking.
- Add the frozen vegetables, stirring often, until they soften and heat up.
- Add the fresh spinach, and cook, until spinach wilts and is heated through.
- Pour the egg whites over the vegetables and when the edges begin to set, push inward with a spatula to allow uncooked egg to go to the sides. Tilt pan if necessary to make sure the egg whites cook evenly.
- When egg mixture is almost set, top with the feta and parmesan cheese. Sprinkle the oregano and salt and pepper on. Fold in half, and allow to cook 1-2 minutes longer so the cheese will melt. Transfer to a plate and eat!
Nutrition Facts : Calories 326.2, Fat 19.8, SaturatedFat 8.9, Cholesterol 43.4, Sodium 808.6, Carbohydrate 11.6, Fiber 2.5, Sugar 6.7, Protein 25.8
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
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- 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.
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