This egg white omelet is soft, savory, and full of sautéed vegetables. It’s quick to make, easy to customize, and just the kind of breakfast that feels fresh and satisfying without a lot of fuss.
Eggs are one of my favorite ways to start the morning, and omelets are always at the top of the list. This egg white omelet is everything I want in a breakfast: light but still rich in flavor, packed with colorful veggies like bell peppers and zucchini, and easy to throw together. You can keep it simple or add a little extra with crispy bacon and a sprinkle of parmesan. It’s the kind of meal that tastes like you put in more effort than you did!
This Egg White Omelet Checks Every Box
- Fresh and flavorful. This egg white omelet is packed with sautéed veggies like bell pepper, zucchini, and onion, bringing color and crunch to every bite. The egg whites keep it light, while the vegetables make it feel hearty and satisfying.
- A little fancy. There’s something about an omelet that feels special, like something you’d order at a cozy café or brunch spot. This version brings that same feeling to your own kitchen, no reservation needed.
- Quick and easy. Even though it looks like a weekend brunch dish, this omelet comes together fast with just a handful of ingredients.
Is it Omelet or Omelette?
You’ll see it spelled both ways, but here in the US, we stick with “omelet.” “Omelette” is the French spelling, and while it adds a little flair, the recipe stays the same: fluffy eggs stuffed with savory filling.
What You’ll Need
Here are the ingredients you’ll need to make this veggie and protein-filled breakfast omelet. Scroll to the recipe card at the bottom of the page to see the exact amounts for all the ingredients.
- Egg whites – You can use liquid egg whites from a carton or separate them yourself. Either works great.
- Sea salt & Black pepper – Make sure to use freshly ground black pepper.
- Avocado oil – Great for high-heat cooking. Olive oil works too if that’s what you have on hand.
- Onion – I like to use a yellow onion for this recipe, but white or red onions, or even shallots or scallions will also work.
- Red bell pepper – Adds color and a slight sweetness. Any color bell pepper works, or try poblano for a little kick.
- Zucchini – Yellow summer squash is an easy swap if that’s what you have.
- Garlic – You can also use garlic powder in a pinch.
- Bacon (optional) – Adds smoky, salty flavor. For best texture, cook it until crispy, then crumble it in.
- Parmesan (optional) – Or swap with cheddar, mozzarella, feta, or your favorite dairy-free cheese.
How to Make an Egg White Omelet
Here’s a quick look at how to make this 25-minute breakfast:
- Beat the eggs. Add the egg whites to a bowl with salt and pepper and whisk until frothy.
- Cook the onions and peppers. Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and season with salt. Sauté until the ingredients are slightly soft, which should take about 3 minutes.
- Add the rest of the veggies. Put the zucchini and garlic in the skillet and sauté until slightly soft, about 3 minutes.
- Pour in the eggs. Add the egg mixture to the skillet and then tilt the pan to make sure that the eggs are evenly distributed throughout the pan.
- Cook. Lower the heat to low, and put a lid on the skillet. Cook until the egg whites are no longer translucent, which should take 3-5 minutes.
- Flip. Flip the omelet and cook for 1 more minute.
- Add the optional ingredients. If using, put the crumbled bacon and grated parmesan cheese on top of the omelet.
- Fold. Fold the omelet in half, so that it forms a perfect half-circle.
- Finish cooking and serve. If you’re using the optional bacon and parmesan cheese, then turn the heat off, put a lid on the skillet, and let the omelet rest until the cheese melts, about 1-2 minutes. If you’re not using the optional ingredients, then serve immediately.
Tips for The Perfect Omelet
- Use fresh egg whites when possible. Carton egg whites work just fine, but if you’re after the fluffiest texture and best flavor, separating whole eggs by hand gives you a little edge. Save the yolks for baking or whisk them into a scramble later.
- Don’t be afraid to mix up the veggies. This recipe is super flexible. Bell peppers and zucchini are a great base, but spinach, mushrooms, broccoli, kale, or even leftover roasted veggies all work beautifully. Just make sure to cook out any excess moisture so the omelet doesn’t get soggy.
- Master an easy flip. You’ve got two solid options: use two spatulas to flip gently in the pan, or place a plate over the skillet, invert the omelet onto the plate, then slide it back into the pan to finish cooking.
- Keep the heat low. Egg whites can overcook fast. Cooking over medium-low heat helps them stay soft and tender without drying out or turning rubbery.
How to Store and Reheat Leftovers
Leftover egg white omelets will last in the fridge for 3 days. Just make sure that you store the omelet in an airtight container. The texture of the omelet might be messed up when you reheat it, as eggs tend to get rubbery when reheated. But you can reheat the omelet in a microwave on 80% power in 15-second increments until it’s warm throughout.
More Easy Egg Breakfasts
Egg White Omelet
Ingredients
- 8 egg whites
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons avocado oil
- ¼ medium onion, thinly sliced
- ½ medium red bell pepper, thinly sliced
- ½ medium zucchini, thinly sliced
- 2 cloves garlic, thinly sliced
- 4 slices crispy bacon; crumbled (optional)
- ¼ cup grated parmesan (optional)
Instructions
- In a medium bowl, whisk the eggs whites, 1/2 a teaspoon of sea salt, and ground pepper until frothy.
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the onion, bell pepper, and 1/2 a teaspoon of sea salt and sauté until slightly softened, about 3 minutes.
- Add the zucchini and the garlic and sauté until slightly softened, about 3 more minutes.
- Pour the egg white mixture over the veggies and tilt the pan, allowing the eggs to spread to every corner.
- Turn the heat to low.
- Cover and cook for 3-5 minutes or until the egg whites are no longer translucent.
- Remove the lid and flip the omelet. You can use two spatulas to make things easier. Alternatively, you can place a large plate board over the skillet and invert the omelet onto the plate before sliding it back into the pan.
- Cook for another minute.
- Cover half of the eggs in the bacon and grated parmesan, if you're using them.
- Fold the omelet over the cheese and bacon to create a half-moon shape
- Cover, turn the heat off, and let sit for 1-2 minutes or until the cheese has melted. If you choose not to add bacon or parmesan, you can skip this step and serve right away.
- Cut in half and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave on 80% power in 15-second increments until heated all the way through.
Nutrition
