Egg White Omelet


  • 2 eggs, separated or 1/2 cup liquid egg whites
  • 1 teaspoon butter
  • Salt and Pepper (a dash of each)
  • 1/4 teaspoon dried herbs d’Provence or tarragon
  • Small handful of washed and torn kale
  • 24 cherry tomatoes, halved
  • 2 tablespoons cooked quinoa
  • 1 tablespoon slivered almonds and/or pumpkin seeds


  1. Beat the egg whites together in a bowl until frothy, or just shake your liquid egg white container thoroughly.
  2. Preheat a steel omelet pan over medium-high heat for 30 seconds.
  3. Add the butter and spread it around.
  4. Once the pan is hot but not smoking, add the egg whites and swirl to coat.
  5. Sprinkle with seasonings.
  6. Pull the cooked edges towards the center with a spatula, allowing the uncooked egg to run underneath.
  7. Once eggs are just set, add the fillings to one side.
  8. Turn off the heat and fold omelet over to cover. Roll onto a plate.

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