Our fluffy egg white omelet is breakfast with a side of flair. It is filled with spinach and mushrooms and just enough melty cheese to make it irresistible. It is a souffle style omelette that brings a little luxury to your morning routine.
Here is Why This Egg White Omelette Recipe Works
Whipped to perfection: Fluffy egg whites give this omelet a cloud-like texture that feels way fancier than the effort required.
Spinach and mushrooms for the win: A classic combo that’s savory, satisfying, and makes you feel like you’re getting your greens in without trying too hard.
Cheese makes everything better: Just the right amount of melty goodness makes this downright irresistible.
Quick, easy, and impressive: Perfect for weekday mornings or when you want to wow someone with your “culinary skills” (we won’t tell how simple it really is).
If you like this recipe, try our herb and cheese omelet or our sous vide egg white bites.
The Ingredients
Produce: Mushrooms, spinach
Pantry: Olive oil, butter
Fridge: Shredded cheese, egg whites
Spices and seasonings: Salt, pepper
Variations for Souffle Style Omelettes
Spinach Feta Egg White Omelet: Swap the mushrooms for diced tomatoes and add ¼ cup crumbled feta cheese.
Turkey Bacon and Cheddar Egg White Omelet: Add crumbled cooked turkey bacon and use sharp Cheddar cheese.
Red Pepper and Goat Cheese Souffle Omelet: Add chopped roasted red peppers and replace the shredded cheese with creamy goat cheese.
Tips for Success
- Use fresh egg whites as they whip better than boxed whites.
- Whip egg whites in a grease-free bowl. Even a tiny bit of oil or residue can stop your egg whites from reaching their full fluffy potential.
- Don’t overwhip the egg whites. Soft peaks are your goal, overwhipping can make the omelette collapse faster.
- Cook on medium heat. Too high, and you risk burning the bottom before the egg whites set.
- Have the spinach, mushrooms, and cheese ready to go so you can assemble quickly while the omelette is hot.
Storage
Place the omelette in an airtight container and store it in the refrigerator for up to 2 days. Allow it to cool completely before sealing it to avoid condensation.
Fluffy Souffle Omelet
Fluffy Egg White omelette is breakfast with attitude; light, airy, and packed with spinach, mushrooms, and just enough cheese to keep it fabulous. Grab those egg whites and make mornings delicious.
Connect With Savor the Best:
Please follow us on our social media accounts
Facebook * Instagram * Pinterest * Youtube * Twitter
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Souffle Style Egg White Omelette
Ingredients
- 1 teaspoon olive oil
- ½ cup sliced mushrooms
- 1 cup fresh spinach roughly chopped
- 3 large egg whites
- 1 teaspoon butter
- ¼ teaspoon salt
- ¼ cup shredded cheese Swiss, Cheddar, Mozzarella, or your favorite
Instructions
- Heat a non-stick 8-inch skillet over medium heat and add the oil. Sauté the mushrooms for 4–5 minutes until softened.
- Add the spinach and cook until wilted. Season with a pinch of salt and pepper, then transfer the vegetables to a plate and set aside.
- In a clean bowl, use an electric mixer to beat the egg whites with the salt until soft peaks form. Don’t overwhip them or the omelet will deflate quicker. When you lift the whisk a peak will form, but the tip will gently fold back onto itself or droop, rather than standing straight up.
- Melt the butter in the skillet over medium heat.
- Gently pour the whipped egg whites into the pan, spreading them evenly. Cover with a lid and let cook for 2–3 minutes, until the bottom is set and the top is just slightly jiggly.
- Spoon the sautéed vegetables onto one half of the omelet. Sprinkle the cheese on top of the vegetables. Cover again and cook for an additional 1–2 minutes, until the cheese melts.
- Carefully fold the other half of the omelet over the filling using a spatula.
- Slide the omelet onto a plate, garnish with fresh herbs if desired, and serve immediately … the omelet will naturally deflate as it sits.
Notes
- Use a clean, grease-free bowl and whisk to whip the egg whites. Stainless steel or glass bowls work best, as plastic can retain traces of fat that inhibit whipping.
- Fresh eggs will whip up better. If you are using carton egg whites, you may have more difficulty getting them to whip to fluffy soft peaks.
- Let your eggs come to room temperature before separating and whipping. Warmer whites have a looser structure, which helps incorporate air more efficiently during whipping.
- Keep the heat low so the egg whites have time to cook all the way through without burning on the bottom.
