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Fluffy Egg-White Omelet
Four egg whites whisk with two tablespoons of nonfat milk and a tablespoon of flour — that small amount of starch gives the whites enough body to fold without tearing. A quarter teaspoon of turmeric adds the golden color that yolks normally provide. Two teaspoons of olive oil heat in the pan, the mixture goes in, and the omelet folds and plates in under 10 minutes for one. Fill with sautéed vegetables or a sprinkle of sharp cheese depending on what's on hand.
Equipment
- Skillet
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.
Recipe Details
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