"Almost" Egg White Omelette

1 Comment
3 minutes
August 2, 2021
Carole Jones
Over the years, I have made many failed attempts at eating egg whites for breakfast. At first, I tried to go cold turkey from the yolks. Not a great idea. It is like going from drinking whole milk to skim. Nasty!
 
I decided to work my way down instead. I began the change by using 2 whole eggs and 1 white. I could barely tell a difference. A few weeks later, I switched to 1 whole egg and 2 whites. Again, still delicious but the portion was quite small. Eventually I landed at 1 whole egg and 3 whites. Perfect!
"Almost" Egg White Omelette
 

The last problem I had to conquer was the watery pool of my finished product. The cooked eggs would look perfect in the pan, but after they sat on my plate for a couple minutes, there would be a large pool of liquid. Gross!

 
 
I decided to add a bit of flour to the eggs and now I have perfection. Maybe one day I will be brave enough to get rid of that last egg yolk…… maybe.
 
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“Almost” Egg White Omelette

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Ingredients



  • 3 egg whites


  • 1 whole egg


  • 1 tsp flour


  • 3 baby portabella mushrooms, chopped


  • 2 green onions, chopped


  • 1/2 roma tomato, chopped


  • 1/4 of a green pepper, chopped


  • low fat cheese, shredded


  • salt and pepper

Instructions

  1. In a small bowl, beat your egg whites, egg and flour together well until slightly frothy. Salt and pepper then set aside.
  2. Spray a small non-stick skillet with cooking spray, saute the mushrooms, green pepper and the whites of the green onion over medium high heat for 3-4 minutes. Add the eggs and the greens of the onions. Scramble until eggs are completely cooked. Instead of scrambling, you could always let the eggs cook gently without stirring for a classic omelette. Either way, don’t undercook or they will be extremely watery!
  3. Slide onto a plate, sprinkle on the cheese and top with the tomato.
  • Author: Carole Jones

Nutrition

  • Serving Size: 1
  • Calories: 267
  • Sugar: 33g
  • Sodium: 626mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 8g
  • Protein: 34g
  • Cholesterol: 196mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

Cara Jones
13 years ago

I hate the liquid at the end of egg whites – yuck! I never thought to try flour! I will definitely need to try that!!!

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