How To Make A Perfect Fluffy Egg White Omelette

This egg white omelette recipe goes to prove that not all egg white omelettes are bland and boring. Thanks to some tips you will have a delicious, flavour packed omelette that is light and fluffy in texture for breakfast or brunch!

When you bake a lot, sometimes you end up with so many egg whites that it gets overwhelming. You can of course freeze egg whites, it's very easy but sometimes I want to make something with them that isn't a pavlova or meringue and that's where an egg white omelette comes in. I often order egg white omelettes at a hotel breakfast omelette station but honestly some of them have no flavour at all while others are delicious.

Tips For Making A Perfect Egg White Omelette

1 - Add in more flavour: Omelettes made of egg whites can be a bit bland so you need to add in flavoursome fillings. I love diced chorizo, cheese and chilli. I also add some finely diced capsicum if I have it too. You can of course go traditional like ham, mushroom, baby spinach or cheese too or made it a vegetarian omelette with a delicious range of cheeses (feta is great as is cheddar) and vegetables. Also don't forget basics like onion, garlic and herbs.

2 - Whisk it! Make sure to whisk the egg whites until starting to become fluffy. Not to the point of a meringue but you want a bit of lightness to your omelette too.

3 - Make it slide! Use a non stick pan. Make sure that your pan is hot before adding in the oil and the omelette won't stick.

4 - Stack it on one side: Pour the egg white mixture across the bottom of the pan and then add the toppings on one half so that all you need to do is fold it over and then slide it out of the pan.

Making omelettes is such a basic thing but once you get it right, it's satisfying that you can feed yourself a complete meal easily. An egg white omelette is no different, just a bit lower in cholesterol. Speaking of learning the basics, my friend Sophia is learning how to drive. She drives a lot from her house to the nearest shopping centre which is about a 5 minute drive. But I remember the apprehension that I had when I was first starting to drive so I have been gently encouraging her to drive a bit more with easy drives to my house which is about 10 minutes drive away from her.

The other night she drove us to a pizza place and then after dinner we went to a shopping centre to pick up some late night groceries (because that's what we like to do). She always parks in the same floor and in the same spot. It is far away from the entrance and she likes it because it's always empty and she has the whole section of 6 spots to herself so she never has to worry about parking next to a car.

When we got back to the car after shopping she noticed something. Her lights were showing a blue symbol which means fog or high beam lights. "I'll just drive with them on," she said. "I'm pretty sure people will actually hate if you do that," I told her. We tried restarting the car but then I remembered the same thing happened on my car. If you accidentally bump the lever you can accidentally turn high beam on. So I flicked it back and it was gone! I was so shocked that I had actually managed to teach someone something about driving because I still remember being a driving newbie!

So tell me Dear Reader, are you good at making omelettes? And do you remember what it was like when you were first driving?

Egg White Omelette

An Original Recipe by Lorraine Elliott

Preparation time: 5 minutes

Cooking time: 8 minutes

Makes 1 large egg white omelette

• 5 egg whites (around 230g/8ozs)
• 1 teaspoon garlic powder
• Pinch of salt and pepper
• Oil for frying
• 90g/3ozs chorizo sausage, diced
• 25g/1oz red capsicum/bell pepper, diced
• 1/2 cup/120g/4ozs grated cheddar or tasty cheese*
• 1/4 cup sliced green onions
• Chilli, sliced (optional)

You can use other cheeses like feta cheese, gruyere or goat's cheese if that's what you prefer

Step 1 - Heat a non stick frying pan (one with a lid) on medium heat and whisk the egg whites with the garlic powder, salt and pepper until frothy (you don't want it to become like a meringue but a light amount of froth is ideal).

Step 2 -Add 1 teaspoon of oil to the pan and fry the capsicum until starting to get soft. Add the chorizo and fry for 2 minutes until caramelised on the edges. Remove both from the pan and set aside.

Step 3 -Add 2 teaspoons of oil and pour the egg whites into the pan. Allow to start to become crispy on the edges. Then place the cheese, then the chorizo, capsicum and green onions on one half of the omelette. When the bottom of the egg is set and crispy, gently fold over the half of the omelette without the topping and place the lid on the frying pan to let the cheese melt. Gently place on a plate and serve with mushrooms, tomato or home fries.