3 Egg White Omelette Paleo Recipes

FLUFFY EGG WHITE OMELETTE

Steps:

• Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
• Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
• Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
• Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
• As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
• When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful - it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
• After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
• Fold the omelet, slide it onto a plate, and serve.

LOW-CARB EGG WHITE OMELETTE RECIPE BY TASTY

Steps:

• Place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
• Add oil to a pan over medium heat.
• Add onions and peppers and cook until nearly soft, about 5 minutes.
• Add spinach and cheese and stir for another 2 to 3 minutes. Set aside.
• Add oil to a pan over medium heat.
• Add the egg whites to the pan and season with salt and pepper. Cook until set, about 2 minutes.
• Flip the eggs and let set for about 1 minute.
• Fill the egg whites with the pepper, onion, spinach, and cheese mixture. Roll up the egg white omelette.
• Top with avocado dressing, tomato, and cilantro.
• Enjoy!

PALEO OMELET MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
• Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
• Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

THREE EGG OMELETTE

Steps:

• Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
• When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
• Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
• Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
• As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
• Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
• Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
• If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
• Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
• Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.

MOST DELICIOUS EGG WHITE OMELETTE EVER

Steps:

• Whip the egg whites in a blender or with an immersion blender until they are fluffy.
• Add in the feta, pepper and oregano and whip again.
• Heat a non-stick skillet over medium heat and spray lightly with pure olive oil cooking spray.
• Pour in the egg mixture and cook for 2 minutes. Cover and cook for 2 more minutes.
• Uncover and flip the eggs over. Cook for 1 more minute. If you want to add veggies, you can put them on 1/2 of the egg mixture and fold the other half over them. Then slide the eggs onto a plate.
• My favorite veggie combo is spinach, green onion and roasted red pepper.
• Enjoy!

3 EGG WHITE OMELETTE PALEO

Steps:

• Dice or slice vegetables the way you would like. Lightly saute in coconut oil. Remove vegetables.
• Whisk egg white to fluffy (add almond milk to egg whites if using). Pour eggs into skillet and let bottom firm slightly. Put vegetables into eggs. When partly cooked fold egg over vegetables twice as you roll with your spatula into omelette form.
• Done when eggs are cooked through. Plate and enjoy!
• Note* vegetables are a total 1/2 cup, you will need to select any vegetable you would like to add that is paleo friendly. You can use a mix of vegetables but the 1/2 cup is the most you want to put in the omelette.