Egg white omelet with butter and seasonings
Enjoy a light and fluffy egg white omelet seasoned with a dash of salt and black pepper, and perfectly cooked in a tablespoon of rich, creamy butter. This simple yet flavorful recipe is perfect for a healthy breakfast or a quick meal option!
- 01 May 2025
- Cook time 5 min
- Prep time 5 min
- 1 Servings
- 4 Ingredients
An egg white omelet is a lighter and healthier alternative to a traditional omelet, focusing on the protein-packed egg whites while skipping the yolks. This recipe calls for minimal ingredients, making it a quick and easy breakfast or snack option. With just a dash of salt and pepper for seasoning, and a tablespoon of butter for cooking, you can create a delicious and nutritious egg white omelet in no time.
Ingredients:
Instructions:
- Separate the egg whites from the yolks if you haven’t done so already. Ensure that there are no traces of yolk in the whites for a fluffy omelet.
- Measure out the salt, black pepper, and butter.
- In a bowl, lightly beat the egg whites with a fork or whisk until they are frothy. This adds air into the egg whites, resulting in a fluffier omelet.
- Add a dash of salt and a dash of black pepper to the egg whites. Stir to combine evenly.
- Place a non-stick skillet or frying pan over medium heat.
- Add the butter to the pan. Allow it to melt, swirling the pan so the butter evenly coats the bottom.
- Once the butter is melted and begins to slightly bubble (do not let it brown), pour the egg whites into the pan.
- Let the egg whites cook for a few seconds until they start to set around the edges.
- Using a spatula, gently lift the edges of the omelet and tilt the pan to allow any uncooked egg whites to flow to the edges and underneath. This helps cook the whites evenly.
- Reduce the heat to low and cover the pan with a lid.
- Cook for another 2-3 minutes or until the top of the omelet is cooked through and no longer runny.
- Carefully slide the omelet onto a plate. Optionally, fold it in half or roll it for presentation.
- Serve immediately while hot.
Tips:
- Use fresh eggs: Using fresh eggs will yield a fluffier omelet. Check the expiration date and inspect the eggs for any cracks before using.
- Properly separate the egg whites: Carefully separate the egg whites from the yolks to avoid any contamination. You can use an egg separator or the eggshell method.
- Beat the egg whites: Whisk the egg whites until they become frothy. This will help incorporate air, making the omelet lighter and fluffier.
- Preheat the pan: Make sure to preheat your non-stick skillet over medium heat before adding the butter. This ensures even cooking and prevents the omelet from sticking.
- Cook on low heat: After adding the egg whites to the pan, reduce the heat to low. Cooking on low heat helps the omelet set evenly without browning too quickly.
- Customize your omelet: Feel free to add vegetables, herbs, or cheese to your egg white omelet. Sauté the vegetables first to ensure they are cooked through before adding the egg whites.
Making an egg white omelet with butter and simple seasonings is a quick and healthy way to start your day. With only four ingredients, it is a simple recipe that anyone can prepare. Enjoy your delicious and fluffy egg white omelet, and feel free to customize it with your favorite vegetables or herbs for added flavor and nutrition.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 170kcal | 9% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 3.19g | 1% |
| Fiber 0.03g | 0% |
| Sugar 1.02g | 1% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 22% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 4.13mg | 1% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 0.14mg | 1% |
| Vitamin B6 0.01mg | 0% |
| Vitamin B9 6ug | 2% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.00mg | 0% |
| Vitamin K 1.16ug | 1% |
| Minerals | |
| Calcium, Ca 13mg | 1% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.12mg | 1% |
| Magnesium, Mg 15mg | 4% |
| Phosphorus, P 24mg | 2% |
| Potassium, K 220mg | 6% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 0.05mg | 0% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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