Egg white omelette
Treat yourself to the fluffiest egg white omelette. Inside, it is packed with a colourful mix of sautéed broccoli, peppers, carrots, and spinach, finished with a scattering of chives and crunchy almonds. While it is certainly a breakfast favourite, the easy preparation and flavourful vegetable filling also make it a smart option for a speedy lunch or dinner.
Ingredients
Filling
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10 g
Butter
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200 g
Broccoli, finely chopped
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150 g
Pepper, finely diced
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1
Large carrot, coarsely grated
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100 g
Fresh spinach leaves
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1 tsp
Salt
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Freshly ground black pepper
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Omelette
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12
Egg whites (about 430 g)
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10 g
Butter, for frying
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Toppings
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1 tbsp
Chives, finely chopped
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20 g
Almonds, coarsely chopped
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Preparing the vegetables ahead of time makes this omelette much quicker to cook. Sauté them as described, allow them to cool, and keep them in the fridge in a sealed container for a few days. By cooking a bigger batch at the start of the week, you can skip the prep work later on and enjoy a much quicker meal. You can also use leftover vegetables from other meals.
If you do not have fresh spinach on hand, frozen spinach is a perfectly good substitute. Just make sure to let it thaw entirely and squeeze out any extra water before you start cooking to prevent the omelette from getting soggy. Use the same amount as fresh, but only add it to the pan for the final 1–2 minutes after the other vegetables are done, just until it is heated through.
FAQ: Questions about egg white omelette
Making an egg white omelette is easy with this recipe. But in case any questions do pop up, we have answered some of the most pressing ones right below. That way, you will be well equipped to make omelettes anywhere, anytime.
How do I get a fluffy egg white omelette?
To get a fluffy egg white omelette, lightly whisk the egg whites until they look foamy and uniform, without whipping them stiff. Using a non-stick pan helps prevent sticking and allows the omelette to rise evenly. Heat the pan over a medium heat and melt the butter slowly so it coats the surface evenly. Pour in the egg whites and let them set gently without stirring. Avoid high heat, as this can make the omelette dry and flat. Once the top looks just set and the base is firm, fold the omelette carefully and remove it from the heat straight away.
What if the egg white omelette sticks to the pan?
If the egg white omelette sticks to the pan, lower the heat and give it a little more time. Egg whites release once they have set, so avoid lifting or forcing them loose straight away. After a short moment, gently loosen the edges with a spatula and slide it free. To prevent sticking, make sure the pan is evenly heated before adding the egg whites, and keep the heat on medium throughout. A light coating of butter helps, even in a non-stick pan. Using a pan in good condition and avoiding overcrowding with too much egg white will also make the omelette easier to release.
How do I store leftover egg white omelette?
Store leftover egg white omelette with the filling in a sealed container in the fridge for up to 3 days, even if you have already added the vegetables. Let the omelette cool completely before storing it, as this helps prevent excess moisture from building up. If you plan ahead, store the omelette and the filling in separate containers to help preserve their texture and prevent the omelette from becoming soggy.
Nutritional values per serving
Energy:
128 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.9 g |
| Protein | 41.8 % | 13.2 g |
| Fat | 49.6 % | 7.2 g |
| Carbohydrates | 8.6 % | 2.7 g |
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Make yourself a fluffy egg white omelette
When done right, a fluffy egg white omelette has a wonderful, cloud-like feel that makes it a pure joy to eat. To reach that perfect consistency, all you need is a gentle whisk, a consistent temperature, and a bit of patience at the hob. It is really that easy! And despite being so light in texture, the omelette stays surprisingly flexible to be rolled or folded around the filling, ensuring everything stays neatly tucked inside.
With broccoli, peppers, carrots, and fresh spinach
The combination of broccoli, peppers, carrots, and fresh spinach is a perfect match for the delicate nature of an egg white omelette. During the sautéing process, the broccoli becomes incredibly tender, while the peppers soften to reveal a much more pronounced sweetness. The carrots also become sweeter as they cook while keeping a light crunch, and the spinach wilts down into silky strands. Because the spinach wilts so effectively, it helps the vegetable medley sit neatly against the omelette, allowing you to wrap the omelette around the filling with ease.
Enjoy the experience for breakfast, lunch, or dinner
An omelette has long been a familiar sight at the breakfast table, but there is no need to keep it tied to the morning hours. This vegetable-packed egg white omelette is incredibly adaptable, making it a perfect choice for a meal on the go or a light dinner. It is a fantastic way to enjoy a hit of fresh greens at any time of day.
If you prefer a more substantial dinner, we suggest serving it with a fresh salad. For example, a beluga lentil salad with pomegranate and pistachios works well thanks to the firm lentils and the crunch of pomegranate and nuts, while a tuna quinoa salad with honey-mustard dressing provides a more robust companion. Another good option is a kale salad with strawberries, white cheese, and mixed nuts, as it offers a pleasant sweet and tangy contrast that complements the light eggs.
Personalise the egg white omelette to your taste
Personalising the egg white omelette recipe is a fun way to keep your breakfast or lunch interesting. Stir in a pinch of smoked paprika for a subtle woodsy undertone, a few chilli flakes if you enjoy a bit of heat, or some ground cumin for its nutty warmth. The key is to keep the seasoning light so that the airy and fresh character of the omelette is not lost under too much spice.
Clear out your vegetable drawer by adding more greens to the filling. Finely grated courgette makes a wonderful addition, though it is best to give it a quick squeeze to remove any extra moisture before it hits the pan. Thinly sliced mushrooms are another fantastic choice, introducing an earthy touch; just make sure to sauté them until all their natural juices have evaporated for the best texture.
Consider adding a handful of grated cheese. Varieties like cheddar, Gouda, or mozzarella melt beautifully if you pop a lid over the pan for a few seconds toward the end of cooking. This creates a delicious, gooey layer that not only tastes great but also helps to hold all your vegetables securely in place.
Discover more recipes and meal ideas in high-protein breakfast, high-protein lunch ideas, high-protein vegetarian meals, and 30 g protein breakfast ideas.
