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Egg White Omelette

Egg White Omelette That’s Light, Healthy, and Easy

Egg White Omelette that’s light, healthy, and easy to make. A fluffy, protein-packed breakfast you’ll actually look forward to.
Prep Time 3 minutes
Cook Time 10 minutes
Course Breakfast
Servings 1 serving

Ingredients
  

Omelette

  • 3 egg whites
  • 10 g (about 1/3 oz) parmesan cheese, finely shredded (or any firm halal cheese like cheddar or kefalotyri)
  • 1/2 teaspoon chives, finely chopped, plus extra for garnish
  • 10 g (2 teaspoons) unsalted butter
  • 1/8 teaspoon sea salt
  • Small pinch white pepper

Filling

  • 1 teaspoon olive oil
  • 1/2 cup asparagus, finely sliced on an angle (about 2 spears, 25 g / 1 oz)
  • 2 thin slices halal beef bacon or turkey bacon (about 20 g / 2/3 oz)

Instructions
 

  • Preheat oven to 200°C / 390°F (180°C fan) and separate the egg whites into a bowl.
  • Heat olive oil in an 8-inch ovenproof skillet over medium heat, cook asparagus until tender, then add beef bacon and stir briefly, transfer to a bowl.
  • Melt butter in the same skillet over low heat until bubbling gently but not smoking.
  • Whisk egg whites until fluffy, just opaque, and creamy, then stir in chives, salt, and pepper.
  • Pour egg whites into skillet, spread evenly, stir gently for about 10 seconds until the base sets, then tap the pan a few times to release bubbles.
  • Sprinkle asparagus, beef bacon, and cheese over one half of the omelette, then transfer skillet to oven for 2 minutes.
  • Remove from oven, fold omelette in half over filling, press edge gently against the pan for 30 seconds to seal, then slide onto a plate and garnish with extra chives.