Parmesan egg white omelet
Whip up a light and fluffy Parmesan egg white omelet with just a few simple ingredients! Made with egg whites, a splash of 2% milk, and seasoned with salt and pepper, this omelet is cooked to perfection in butter and topped with grated Parmesan cheese for a deliciously savory breakfast that's easy and quick to prepare. Perfect for a low-fat, high-protein start to your day!
- 16 Mar 2024
- Cook time 5 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
Parmesan egg white omelet is a light, fluffy, and protein-packed dish that's perfect for a healthy breakfast or a quick meal. With just a few simple ingredients, you can whip up this delicious omelet in no time. The grated Parmesan cheese adds a savory touch that elevates the flavor, making it a delightful choice for any time of the day.
Ingredients:
Instructions:
- Separate the egg whites from the yolks, ensuring you have 4 egg whites (approximately 130g).
- Measure out 2 tablespoons of milk (30g), a dash of salt, and a dash of black pepper.
- Grate the Parmesan cheese if it’s not already grated, ensuring you have 2 tablespoons (10g).
- In a mixing bowl, whisk together the egg whites, milk, salt, and black pepper until well combined and slightly frothy.
- Place a non-stick skillet over medium heat and add 1 tablespoon of butter. Allow the butter to melt completely, coating the bottom of the pan.
- Pour the egg white mixture into the skillet. Let it cook undisturbed for about 1-2 minutes, or until the edges start to set.
- As the eggs begin to set, gently lift the edges with a spatula and tilt the pan so any uncooked egg whites can flow to the edges and cook evenly.
- Once the omelet is almost cooked through but still slightly runny on top, sprinkle the grated Parmesan cheese evenly over one half of the omelet.
- Use the spatula to carefully fold the other half of the omelet over the cheese-covered side, creating a half-moon shape. Press gently to ensure the cheese melts.
- Cook for an additional 1 minute or until the cheese is melted and the omelet is cooked through.
- Slide the omelet onto a plate, cut in half if desired, and serve hot.
Tips:
- For a fluffier omelet, you can whip the egg whites until soft peaks form before cooking.
- Use a non-stick skillet to prevent the omelet from sticking and to make flipping easier.
- On medium heat, cook the omelet slowly to avoid burning and to ensure the egg whites are fully cooked.
- Feel free to add other ingredients like chopped vegetables or herbs to enhance the flavor and nutritional value.
- Serve the omelet immediately after cooking to enjoy its best texture and flavor.
With this simple Parmesan egg white omelet recipe, you can enjoy a delicious, nutritious meal in just a few minutes. It's perfect for those looking to maintain a healthy lifestyle without sacrificing taste. Remember to experiment with additional ingredients and seasonings to make it your own. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 0.03g | 0% |
| Sugar 2.52g | 3% |
| Fat | |
| Fat 16g | 18% |
| Saturated 8g | 28% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 11mg | 2% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.59mg | 46% |
| Vitamin B3 0.18mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 7ug | 2% |
| Vitamin B12 0.42ug | 18% |
| Vitamin C 0.06mg | 0% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 1.39ug | 1% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.17mg | 2% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 290mg | 8% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 560mg | 37% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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