White Omelet
I’m the type of person who dislikes throwing food in the garbage. At the prices we pay, I like to salvage as much as I can by using it in other recipes or creating new dishes. A perfect example is eggs. How many times does a recipe call for egg yolks only. No problem but what to do with the egg whites?
If you use them for another recipe, great otherwise they can be frozen for up to 2 ½ months or kept in the refrigerator for 2 days. There’s a healthy breakfast dish that I like to use them in and it’s when I make my White Omelet!
I love making this breakfast item. It’s light, fluffy and there’s no wasting food. I also use up my leftover veggies… you know when there’s only 1 or 2 green onions in the crisper, half a tomato sitting upside down on a plate, an eighth of a bell pepper in the keeper, and so on. I find that omelets, quiches, and frittatas are also good for using up leftovers. I have great recipes so check them out here… Soufflé Mexican Omelet, Quiche Lorraine and Pancetta Vegetable Frittata.
There’s nothing wrong being frugal with your money and this White Omelet recipe is a good one to salvage the egg whites as well as other veggies sitting in your refrigerator. With a little seasoning, salt and pepper, some grated cheese of your choice, you’ve got yourself a delicious healthy breakfast made with leftovers… awesome isn’t it?
Bon Appétit!
Check out these other delicious breakfast recipes…
– Ooey-Gooey Cinnamon Buns
– Breakfast Quinoa Cereal with Mixed Berries
– Soft Boiled Eggs
– Old Fashioned Baked Beans with Bacon
– Homemade Pop Tarts
– Shakshouka
and for even more breakfast recipes, click on this link… Recipe Category • Breakfast & Brunch
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White Omelet
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Ingredients
- 4 egg whites
- 1 pinch ground Himalayan pink 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 tips & tricks
- 1/4 cup red onions, finely chopped Footnote
- 3 large mushrooms, washed and sliced
- 1/4 cup cherry tomatoes, washed and quartered
- 1/2 tsp. hot sauce of your choice, or to taste
- 1/4 cup sharp Cheddar cheese, or to taste
Directions
- In a mixing bowl, add egg whites, ground sea salt and freshly ground black pepper; whisk until frothy and set aside.
- 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.
- Wipe the skillet and return to the heat; set the temperature to medium-low. Spray generously with cooking spray.
- Pour in the egg white mixture, swirl to cover the bottom evenly. Cook until it set, about 3 to 4 minutes or until the edges set and release from the pan, lifting with a spatula.
- Spoon the onion mixture on half of the omelet, sprinkle the cheese on top and then fold it over. Cook until the cheese has melted, about 1 minute.
- Slide the omelet onto a serving plate.
Notes
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