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Egg-White Omelet
Start your morning with a light and fluffy egg-white omelet. A touch of flour and nonfat milk gives the egg whites a surprisingly tender structure that holds together well in the pan. Adding a pinch of turmeric brings a beautiful golden color to the dish without needing the yolks. It cooks up quickly in a skillet for a fast weekday breakfast. Fill it with your favorite fresh vegetables or lean proteins for a satisfying start to the day.
Ingredients
- 2 tablespoons nonfat (0%) milk
- 1 tablespoon all-purpose flour
- 4 large egg whites
- ⅛ teaspoon salt
- ¼ teaspoon turmeric (optional)
- 2 teaspoons olive oil
Instructions
- 1Prepare your desired filling ingredients and set them aside.
- 2Whisk the nonfat milk and all-purpose flour together in a bowl until completely smooth. Add the egg whites, salt, and turmeric, then whisk everything until well combined.
- 3Warm the olive oil in an 8-inch nonstick skillet over medium heat. Pour the egg mixture into the pan and cook for about 2 minutes until the eggs are just set.
- 4Place your prepared filling over one half of the cooked eggs. Fold the empty half over the filling and slide the omelet onto a plate to serve.