How to Make the Perfect Egg White Omelette
American · Easy · 12 min · 1 servings
A light and protein-rich egg white omelette filled with spinach, mushrooms and feta cheese. It is the perfect low calorie high protein breakfast that takes less than 10 minutes to make.
Why this recipe works
This Egg White Omelette recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 12 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 26g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 5 whole egg whites
- 1 cup fresh baby spinach
- 0.5 cup mushrooms sliced
- 2 tbsp crumbled feta cheese
- 2 cloves garlic minced
- 1 tsp olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
Step by step instructions
Step 1: Whisk the egg whites
Crack and separate 5 eggs collecting only the whites in a bowl. Add salt and pepper then whisk vigorously for one minute until slightly frothy. The air you incorporate here will make the omelette lighter and fluffier.
Step 2: Saute the vegetables
Heat olive oil in a non-stick skillet over medium heat. Add garlic and mushrooms and cook for 3 minutes until mushrooms are golden and most of their moisture has evaporated. Add spinach and stir until just wilted, about 30 seconds.
Step 3: Remove filling and cook egg whites
Push the vegetables to a plate temporarily. In the same pan pour in the whisked egg whites. Let them cook undisturbed for 60 to 90 seconds until the edges are set and opaque but the center is still slightly glossy.
Step 4: Add filling and fold
Spoon the sauteed vegetables onto one half of the egg white base. Sprinkle crumbled feta cheese over the vegetables. Use a spatula to gently fold the empty half of the omelette over the filled side.
Step 5: Finish and serve
Cook the folded omelette for another 30 seconds so the inside is fully set but not rubbery. Slide it onto a plate and serve immediately as egg whites become tough and chewy if left sitting.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- feta cheese → goat cheese or a light shredded mozzarella
- mushrooms → diced bell peppers, cherry tomatoes or zucchini
- fresh spinach → frozen spinach that has been thawed and squeezed very dry
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking on heat that is too high which makes the egg whites rubbery and browned on the outside
- Adding the filling too early before the egg whites have set enough to hold together during folding
- Not drying the mushrooms properly which releases water into the pan and makes the omelette soggy
Nutrition facts
Per serving: 180 calories, 26g protein, 5g carbs, 6g fat, 1g fiber.
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