My Egg White Fruit Omelet 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.

EGG WHITE OMELET WITH PARMESAN AND TARRAGON

Steps:

• Prepare the egg whites: In a bowl, whisk the egg whites with the salt and a pinch of pepper. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy.
• Cook the omelet: Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat and pour in the egg whites. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook undisturbed for 1 to 2 minutes. Sprinkle the tarragon and cheese over the eggs, and then squeeze a little juice from the lemon wedge over the top.
• Finish: Lift the handle of the pan up, tilting the pan away from you and toward the heat. Fold the edge of the omelet closest to you toward the center. Fold the other edge toward the center and tilt the pan over the center of a plate so it lands seam-side down. Butter the omelet, if desired. Serve immediately.

FRUIT SOUFFLE OMELETTE

Steps:

• Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
• Heat the 3 tablespoons of butter in a small saute pan over medium heat. Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F.
• Using an electric mixer, beat the egg whites until stiff peaks form. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
• Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
• Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint.

EGG WHITE OMELET WITH BLUEBERRIES AND CREME FRAICHE

Steps:

• In a medium bowl, whisk together the egg whites until they are foamy. Season with salt and pepper, to taste, and whisk again to blend.
• Heat a small nonstick skillet over medium-high heat and add the oil. When the oil is warm, pour in the egg whites. As the eggs set, lift the edges with a heat proof spatula and let the uncooked egg run to the bottom of the pan. When the omelet is cooked through, top with the blueberries. Slide the omelet onto a plate, top with the creme fraiche, and garnish with dill.

MY EGG WHITE FRUIT OMELET

Steps:

• For stuffing dice the nectarine and mix with maple syrup and cinnamon.
• Put into microwave safe dish, cover, and microwave on high for 1 minute. Stir.
• Microwave another minute. The mixture should resemble pretty much mush now.
• For omelet, beat together omelet ingredients until frothy.
• Heat nonstick skillet and spray with non-stick spray.
• Pour into skillet.
• When it is set, put half of the topping on and fold.
• Put on plate and top with the other half.
• Enjoy.

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!