White Omelet
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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 should I 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 wast of 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 regular omelets, quiches, and frittatas are also good for using up leftovers 🍄. They’re amazing recipes so check them out…
 
There’s nothing wrong being frugal with your money, and this White Omelet recipe is a good way 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…😀
– Farmer’s Sausage Skillet
– Ham & Asparagus Crêpes with Cheese Sauce
– Peanut Butter Banana Bread
– Breakfast Quinoa Cereal with Mixed Berries
– Soft Boiled Eggs
– Old Fashioned Baked Beans with Bacon
– Homemade Pop Tarts
– Shakshouka
– Mushroom Quiche
and for even more breakfast recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch
 

 
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White Omelet

White Omelet

Light and flavorful, this White Omelet is a healthy way to start your day! It's a smart recipe because it uses up your egg whites and leftover veggies...
4.66 from 23 votes
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Servings 1 omelet

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Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Total Time 20 minutes

Ingredients
  

  • 4 egg whites
  • 1 pinch ground Himalayan pink salt, or to taste and divided
  • 1 pinch freshly ground mixed peppercorns, or to taste
  • 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 tips & tricks
  • 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

Footnote: I used up leftovers so by all means do the same... This recipe is just a guideline of what you can use.

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