Real Recipes From Real Home Cooks ®

white omelet

Recipe by
Francine Lizotte
Surrey South, BC

Light and flavorful, this is a healthy way to start your day! It's a smart recipe because it uses up your egg whites and leftover veggies...

yield 1 large omelet
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For white omelet

  • 4
    egg whites
  • 1 pinch
    ground himalayan sea salt, or to taste and divided
  • 1 pinch
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 Tbsp
    clarified butter or ghee
  • 1/4 c
    red onions, finely chopped
  • 3 lg
    mushrooms, washed and sliced
  • 1/4 c
    cherry tomatoes, washed and quartered
  • 1/2 Tbsp
    hot sauce of your choice, or to taste
  • 1/4 c
    sharp cheddar cheese, or to taste

How To Make white omelet

  • 1
    In a mixing bowl, add egg whites, ground sea salt and freshly ground black pepper; whisk until frothy and set aside.
  • 2
    In a small skillet over medium heat, add butter and when hot, add onions and mushrooms; season with ground sea salt. Sauté the ingredients until nicely cooked, about 1 ½ minutes. Add tomatoes and season with hot sauce; sauté for 1 minute. Remove from the heat and transfer to a bowl.
  • 3
    Wipe the skillet and return to the heat; set the temperature to medium-low. Spray generously with cooking spray.
  • 4
    Pour in egg white mixture, swirl to cover bottom evenly and cook until set, about 3 to 4 minutes or until the edges set and release from the pan, lifting with a spatula. Spoon onion mixture on half of the omelet, sprinkle cheese on top and then fold it over. Cook until cheese has melted, about 1 minute.
  • 5
    Slide omelet onto a serving plate. Makes 1 large omelet
  • 6
    To view this recipe on YouTube, click on this link >>>>