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Fluffy Egg-White Omelet
The secret to this incredibly tender egg-white omelet is a tiny spoonful of flour whisked into the milk. It gives the whites enough structure to fold beautifully without tearing in the pan. A pinch of turmeric steps in to provide that classic golden color you'd normally get from yolks. You'll love how quickly this high-protein breakfast cooks before a busy day. Just load it up with sautéed vegetables or a sprinkle of sharp cheese.
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
- 1Whisk 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. The flour helps stabilize the egg whites so they won't tear when folded.
- 2Warm 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.
- 3Spoon your desired filling over one half of the cooked eggs. Fold the empty half over the filling and slide the omelet onto a plate.
Notes
- Prep ahead: Chop and cook your vegetable fillings before starting the eggs, since the omelet cooks in just two minutes.
- Swap: Use a gluten-free all-purpose flour blend if you need to avoid wheat.
- Tip: The turmeric is optional, but it gives the egg whites an appetizing yellow tint that mimics whole eggs.