This post may contain affiliate links. Read my disclosure policy.
I went out to breakfast with my childhood bestie Inna and ordered this fluffy egg white omelette; loaded with bacon, mushrooms, cheese, and fresh spinach which softened perfectly inside the omelette. It was so satisfying but felt light on the stomach being egg whites only; such a treat! I’ve re-created it twice at home and my husband and son gave rave reviews.
Why egg whites only?? The best way to ruin an omelette is to overcook your scrambled eggs (because overcooking the yolks gives them a very eggy taste), but you don’t have that problem with this egg white only omelette.
Recipe Tips:
Don’t use a pan larger than 10″ or it will be difficult to flip the omelette. Butter is best to keep the egg whites from sticking to the pan. For fluffiest results, whip your egg whites just before sauteeing and re-whip the whites before cooking the second omelette.
Ingredients for 2 Breakfast Omelettes:
6 large egg whites
2 tsp butter
4 strips of cooked bacon, crumbled
6 medium mushrooms, sliced
1 Tbsp olive oil
1/2 cup fresh spinach leaves, stems removed
1/2 cup Colby Jack Cheese, finely shredded
1 roma tomato, diced
Fresh Chives, to garnish (optional)
Salt and Pepper, to taste
How to Make Egg White Omelettes:
1. Saute bacon over medium heat, turning a couple of times until crisp. Drain on paper towels and chop.
2. Saute mushrooms (you can do it in the same pan as bacon) over medium heat with 1 Tbsp olive oil until golden and soft. Season lightly with salt and pepper and remove from heat.
3. Heat a 10-inch nonstick pan over medium heat and coat bottom of pan with 1 tsp butter. Just before adding eggs to the pan, whisk them until frothy (I used this hand cranked egg beater to speed up the process). Add half of the egg white mixture (enough to coat the pan).
Let cook for 2 min or until the bottom is starting to turn golden. Use a large spatula to gently flip the egg whites over (this omelette spatula from OXO is perfect for omelet lovers).
4. Immediately sprinkle 1/4 of cheese over the surface. Place spinach on one half and sauteed mushrooms and bacon on the other half. Use a spatula to fold omelet in half, being careful not to deflate your fluffy eggs. Slide onto a serving plate and sprinkle with 1/4 of cheese, then top with diced tomatoes and chives if desired. Repeat Steps 3 & 4 for second omelette.
Bacon Spinach & Mushroom Egg White Omelette
This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. It’s so satisfying but feels light on the stomach.
Prevent your screen from going dark
-
Saute bacon over medium heat, turning a couple of times until crisp. Drain on papertowels and chop.
-
Saute mushrooms (you can do it in the same pan as bacon) over medium heat with 1 Tbsp olive oil until golden and soft. Season lightly with salt and pepper and remove from heat.
-
Heat a 10-inch nonstick pan over medium heat and coat bottom of pan with 1 tsp butter. Just before adding eggs to the pan, whisk them until frothy (I used this hand cranked egg beater to speed up the process). Add half of the egg white mixture (enough to coat the pan). Let cook for 2 min or until the bottom is starting to turn golden. Use a large spatula to gently flip the egg whites over (this omelette spatula from OXO is perfect for omelet lovers).
-
Immediately sprinkle 1/4 of cheese over the surface. Place spinach on one half and sauteed mushrooms and bacon on the other half. Use a spatula to fold omelet in half, being careful not to deflate your fluffy eggs. Slide onto a serving plate and sprinkle with 1/4 of cheese, then top with diced tomatoes and chives if desired. Repeat Steps 3 & 4 for second omelette.
Recipe Tips: Using a pan larger than 10″ makes it difficult to flip the omelette. Butter is best to keep the egg whites from sticking to the pan.
Â
♥ FAVORITE THINGS ♥
Shown in this post: (no one paid us to write this; just affiliate links for stuff we love):
* The oxo egg beater makes whisking easy
* We’ve had these non-stick Circulon pans for 10 years.
* This Wusthof Santoku Knife is awesome for veggies & anything really
