Souffle Style Egg White Omelette
This fluffy egg white omelet is souffle-style perfection, light, airy, and loaded with spinach, mushrooms, and melty cheese. Customize it by swapping the spinach and mushrooms for your favorite fillings.
Servings: 1 omelet
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.
Nutrition
Serving: 1omelette | Calories: 219kcal | Carbohydrates: 4g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 965mg | Potassium: 491mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3252IU | Vitamin C: 9mg | Calcium: 182mg | Iron: 1mg
