For all you gourmets who are cream, butter and everything that is not-fat-free lovers, I BEG you to read on. This is an egg white recipe that will make your toes curl, it’s so tasty and filling. I was rather surprised as how filling it was and I think you will be too.
The Anything-but-Boring Egg White Omelet
Serves 1 (multiply by the number of people you would like to serve)
Ingredients:
- 9 tbsp egg whites (I used Egg Beaters Whites)
- 45g sweet onion, finely chopped
- 40g grape tomatoes, sliced into fourths
- 15g wild mushrooms, finely sliced
- 10g green chili peppers, finely sliced (leave seeds in if you like it spicy)
- 5g cilantro, chopped
- 10g green onions, finely sliced
- 1 tsp cumin
- 1 tsp coriandre
- pinch of cayenne (if you like heat)
- non-stick fat free spray (I use Pam Original)
- 115g mixed greens and celery sticks on the side as garnish (dress with a non fat dressing such as Walden Farms Calorie Free Salad Dressing Chipotle Ranch)
Directions:
- Spray a small cast iron pan (8″ diametre) with non-stick spray; heat pan.
- Add onions and sweat out, you may need to add a bit of water so that they don’t burn.
- Lightly beat the egg whites until slightly frothy add the cumin, coriandre and cayenne. Pour over the translucent onions. Allow to set a minute or so and then pull in the edges and allow the remaining liquid to spread out over the pan.
- Before the omelet sets, add the tomatoes, mushrooms, chili pepper, cilantro and green onions. Turn off the element and cover. Allow the omlet to set, about 3-5 minutes.
- Carefully fold one side over the other and serve garnished with a little sprig of cilantro.
This will be my lunch for today, will let you know how it goes though I already know it will be amazing
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Thanks Sawsan, I’d love to hears. What you thought!
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Eva this was brilliant, everything I expected it to be and then some.
With all the flavors and the textures you never miss the egg yolks
Thank you for a great recipe
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I’m so glad you enjoyed it Sawsan. Cooking lite takes a bit of getting used to especially if you are used to richer foods, but for me, it was easy and not a hardship at all. I am so pleased that you liked the recipe.
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This is good timing for me.. just trying to lose some of those “winter blogging” pounds I’ve added, lol! My friend does that, uses one whole egg and the rest are whites. The flavors in this sound perfect for breakfast or supper!
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Eva, I love egg-whites omelette. I first had them in India- at the hotel that I was staying at. And boy, it was delicious. And yours would be anything BUT boring!!!!
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I’ve never had an egg-white omelet before… nor have I ever seen them sold anywhere or made by my friends, although I’ve heard that they have a reputation for being a touch on the boring side. This certainly doesn’t look boring at all – I can’t imagine what it must be like, consistency and flavour wise… I’ve been curious about egg-white omelets for a wihle now… should really give one a try!
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Thanks Charles, it really is all about the flavour, isn’t it? The egg white omelet can be boring but I refused, plain and simple. It was very tasty, I’ve had it a few more times since then!
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This looks anything but boring to me Eva! I’ve never had an egg white omelet, but you’ve certainly enticed me to give one a try. The spices sound fantastic and I’ll be leaving the seeds in! Yum! 🙂
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I know, I love the heat too, Kristy. Stay tuned because I made another one of your recipes! It won’t come up for a few days, but I do hint toward it tomorrow! Have a great Saturday night.
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There are those times that you just don’t want a heavy breakfast. Like maybe the day after a Cinco de Mayo feast! This looks delicious!
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Thanks Valerie, welcome to my blog. It is light but it is quite satisfying; don’t expect to be hungry afterward either! It really fills you up.
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Always a good thing when a dish that’s good for you also looks good and taste good too.
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Thanks Norma, it was very tasty indeed!
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I’ve been known to scarf down butter and cream but I could be 100% happy with this omelet!
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Thanks for your encouraging words Maureen, it’s nice to hear that this recipe has satisfied your richer taste buds! Don’t get me wrong, I adore butter and cream, it’s just that my hips love them more and hang onto to their generous gifts a little longer than I care for! 🙂
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That’s so delicious!! Great on the calories and low on the cholesterol! I always feel bad throwing the yolks away although I’m well aware that it’s bad for me! lol. Then again, there are so many sinful desserts you can make with the yolks! 😀 What a great way to start your day, Eva!
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Thanks Sammie, I hate throwing away food too! You can make a delicious aioli or mayo with the yolks too. Not quite diet food, but everything in moderation, right?
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This looks delicious! You know, I’ve always said I’m going to just leave out the yolks one day and go ahead and have an egg white omelet. You have inspired me to do just that! Thanks, Eva!
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Thanks Ann, I’m very glad about that! For me it was an easy change, but from the other comments of my respected blogger followers it seems that the yolk is clearly beloved! So instead of going all out, try one whole egg with whites from two or three mixed in. It may be an easier change to swallow, if you’ll pardon the pun.
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I can eat this omelette everyday. Big on flavor with all those fresh herbs and delicious flavors like cumin. Maybe this Sunday morning, I will cook it. Yummy!
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Thank you kindly Asmita! I do love cumin too, particularly the cumin I brought back from Morocco – it’s so flavourful!
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Definitely NOT a boring omelet. Are you blowing your ‘sensible’ eating on this Cinco de Mayou weekend? 🙂
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Hi Maria, no I’m not. I have a delicious recipe post tomorrow that respects the holiday and my regime at the same time! I’m very excited about it.
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I certainly doesn’t look boring but the yolk is my favorite part of an egg…so I’ll make mine with the whole egg.
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I know Karen, but if you were trying to cut back and you normally have two or three eggs, why not cut one or two back and just use the whites? You still get one yolk! It’s all about balance.
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I wouldn’t miss the yolk at all. The omelet looks fabulous!
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Thank you kindly Angie. It was satisfying but not too filling! Have a great weekend.
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I certainly wouldn’t miss the yolks with all the amazing veggies and flavorings! I’d love this for my Sunday lunch…..mmmmmm.
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Thanks Liz, it really was quite tasty and the spices really added the flavour boost it really needed.
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Well, it wouldn’t be boring with all of that good stuff in it. My issue with egg white omelets is that I make everything from whole eggs and if I separate them than I am eating the nine egg yolks in something else anyway.
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That’s true, Sharyn, I don’t like wasting food either. You can use the yolks to make home made mayo, to use sparingly, of course!
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Horrors! Mayo is probably the food I loathe the most (although I’ve heard homemade is better) — I never touch the stuff. I’m more likely to put the yolks into curds, noodles or desserts.
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Sorry about that Sharyn, surely did not mean to offend. Curds would be my pick for sure!
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My usual issue with egg white omelettes is that they are a bit boring but then again the ingredients that you use are definitely not! 🙂
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Thanks Lorraine, I usually find them boring too, but because I am on a winning streak (with the program) I did not want to feel empty or hungry after lunch, so I bumped it up a notch. The result was an incredibly flavourful and satisfying dish.
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That sounds and looks terribly tasty and full of texture and flavour. I usually make my omelettes with both parts of the egg but i’d love to try this because it looks delicious and I think the flavours would go so well xx
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Hi Charlie, yes both parts of the egg certainly add a richness to the omlette that just the whites don’t have, but as I mentioned in some other responses, if you are trying to cut down, perhaps using one whole egg and then the rest as just egg whites; you will not notice much of a difference other than colour.
Hope you have a good weekend.
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The omelet’s “fixins” would make for a tasty meal but then you added the 3 C’s, cumin, coriander, and cayenne, to really bump up the flavor. It sounds both filling and delicious to me! 🙂
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Thanks John, the three C’s were imperative for a satisfying meal. I was happy to have a workout that day, it was so filling. Hope you have a great weekend.
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It sounds luscious, healthy and so unusual for us, Europeans. I have never ever seen white egg omelet in Europe, but I have heard it’s quite popular in North America. I love so much egg yolks though… I might try your recipe with whole eggs simply. Thank you for the inspiration!
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Hi Sissi, the yolk does certainly add a richness to the dish that is missing when just whites are used, but as I mentioned to Barb (profiteroles and ponytails), if you are cutting down, you should use one whole egg and then the rest as just egg whites; you will not notice much of a difference other than colour. Hope you have a good weekend.
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I am on the look out for healthy and filling recipes Eva. A little ray of sunshine indeed!
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Thanks Barb, if your goal is simply to cut down, use one full egg and substitute the other egg for whites. That way yu get the richness of one yolk but not two or three! Have a great weekend.
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I wouldn’t dream of calling this boring!
You have hyped this omelette up perfectly 😀
Cheers
Choc Chip Uru
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Thanks CCU, it was a very tasty omlette!
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