Think egg whites are boring? Think again. Seasoned simply with cheese, garlic, and black pepper, this Cheese Egg White Omelette is surprisingly satisfying and flavourful.
Cheese egg white omelettes make for a super easy protein-packed breakfast. Or why not have breakfast for dinner and make it your evening meal?
To be honest, I used to detest egg whites because they were so bland and rubbery. But adding cheese makes all the difference. Cheese adds savoury richness to the omelette, and it improves the texture too.
By the way, no need to whisk the egg whites. We found little difference between the omelettes we made with whisked egg whites vs unwhisked egg whites. Both were equally fluffy.
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Ingredient Notes
A few important notes on some of the ingredients used in this Cheese Egg White Omelette recipe:
Butter: Can also substitute with olive oil.
Garlic: Fresh peeled garlic for best results. But you can also sub with garlic powder.
Liquid Egg Whites: For convenience, we recommend pure liquid egg whites. You’ll need a whole cup of egg whites—around 8 ounces. One large egg contains 2 tablespoons or 1 ounce of egg whites, so you’d need to crack 8 eggs to make this recipe! Or just use half of an egg white carton. Easy-peasy.
Cheese: Any shredded or grated cheese will do! We’ve made these egg white omelets with everything from storebought shredded cheddar, freshly grated parmesan, gouda, and colby.
Black Pepper: Just a pinch, to add a mild kick.
Fresh Herbs: Optional, but adds a fresh flavour and balances out the cheesy richness.
See recipe card for quantities.
Directions
Step 1. Melt butter in a non-stick pan over medium heat.
Step 2. Add minced garlic and sauté just until aromatic.
Step 3. Pour egg whites into the pan. Sprinkle with cheese and black pepper.
Step 4 (optional). Scatter some fresh chopped herbs of your choice over top.
Step 5. Cover with a lid and cook until the bottom is lightly browned and lifts cleanly from the pan.
Step 6. Fold the omelette in half onto itself. Transfer to a plate and serve.
Storage Tips
Fridge: Keep egg white omelet leftovers in the refrigerator for up to four days.
Freezer: Cheese egg white omelette doesn’t freeze especially well because the egg whites become rubbery.
What to Serve with Cheesy Egg White Omelette
These are my favorite side dishes to serve with egg white omelettes:
More Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Please leave a rating or comment below to give me feedback and help out other readers.
Recipe Card
Cheese Egg White Omelette
Equipment
- Large nonstick pan we use a HexClad 12-inch frying pan
Ingredients
- 1 tablespoon butter
- 3 cloves minced garlic
- 1 cup liquid egg whites around 8 ounces or 225 grams; see Note 1
- ½ cup shredded cheese around 2 ounces or 50 grams
- ¼ teaspoon black pepper
- ¼ cup chopped fresh herbs *optional
Instructions
- Melt 1 tablespoon butter in a non-stick pan over medium heat.
- Add 3 cloves minced garlic and sauté just until aromatic.
- Pour 1 cup liquid egg whites into the skillet and sprinkle ½ cup shredded cheese, ¼ teaspoon black pepper, and ¼ cup chopped fresh herbs over top.
- Cover with a lid and cook for 3 to 5 minutes, until the bottom of the omelette is lightly browned and lifts cleanly from the pan.
- Fold omelette in half. Transfer to a plate and serve.
Notes
- Egg Whites: Use carton liquid egg whites for the most convenient option, or you can crack 8 eggs and separate the whites. The measurements for this recipe are pretty forgiving. You can use anywhere from ¾ to 1 cup of egg whites—180 to 250 grams.
Angela says
SUch a satisfying brekkie! I used to hate egg white omelets but I think the cheese in this one makes up for the lack of richness from the yolks. Fantastic combo!
Kelly Zhang says
Thank you for the review Angela and we're happy you loved it.