White Omelet

Francine Lizotte


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...


☆☆☆☆☆ 0 votes

1 large omelet
10 Min
10 Min
Stove Top


  • 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 large
    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 >>>> youtube.com/watch?v=DPY4y12my9A

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