So, whilst most recipes with egg whites focus on the calorie count as the reason for making an omelette without egg yolk, my reason is a bit more pragmatic.
When I bake something like cinnamon star bread, which is an enriched dough, I’m left with egg whites as the dough works brilliantly with just the egg yolks.
I often freeze the remaining eggs, but it’s probably much easier to turn the egg whites into an omelette or scrambled eggs. If you feel it’s a bit odd to make an omelette with just egg whites, you can always add another whole egg. You probably won’t taste the difference much.
I use pre-cooked turkey slices or leftover chicken meat, which I cut up in smaller pieces to mix in. The spinach adds a lot of nutrition and a healthy colour.
To make the omelette extra fluffy, you can whisk it until it forms soft peaks and then carefully add your fillings.
INGREDIENTS
- 3 egg whites or whatever you have left
- hand full of fresh spinach if using frozen skip the first part of the recipe
- 1 thick slice turkey meat or about a handful of chopped up or torn turkey meat pieces
- pinch of salt and pepper to taste
- 1 teaspoon of fresh herbs to garnish chives, parsley or even dry herbs if you like
INSTRUCTIONS
To prepare the spinach, heat up a frying pan to a medium heat, add vegetable oil and hand full of fresh spinach.
Cook over medium heat until spinach is wilted. Remove from the frying pan and keep for later.
In a large mixing bowl, whisk the egg whites until they are nice and fluffy. To make your omelette extra fluffy, you can whisk them until soft peaks form.
Add a pinch of pepper and salt to the egg mixture.
Making sure that your frying pan is on low to medium heat, add more vegetable oil and pour over the egg whites.
Sprinkle the turkey meat and the cooked spinach over the omelette and let everything cook for about 3-5 minutes or until the bottom of your omelette is golden. You can fold over the omelette and turn it to cook more evenly.
How to serve your white egg omelette
Serve with extra salad and fresh herbs garnish. You can also add a dollop of my homemade cottage cheese with chives or if you prefer a dairy free version, try my vegan cottage cheese recipe.
If you don’t mind the extra calories, you can serve this egg white omelette with some homemade crusty bread or potato flat breads.
Egg whites omelette with spinach and turkey recipe
Ingredients
- 3 egg whites or whatever you have left
- hand full of fresh spinach if using frozen skip the first part of the recipe
- 1 thick slice turkey meat or about a handful of chopped up or torn turkey meat pieces
- pinch of salt and pepper to taste
- 1 teaspoon of fresh herbs to garnish chives, parsley or even dry herbs if you like
Instructions
- To prepare the spinach, heat up a frying pan to a medium heat, add vegetable oil and hand full of fresh spinach.
- Cook over medium heat until spinach is wilted. Remove from the frying pan and keep for later.
- In a large mixing bowl, whisk the egg whites until they are nice and fluffy. To make your omelette extra fluffy, you can whisk them until soft peaks form.
- Add a pinch of pepper and salt to the egg mixture.
- Making sure that your frying pan is on low to medium heat, add more vegetable oil and pour over the egg whites.
- Sprinkle the turkey meat and the cooked spinach over the omelette and let everything cook for about 3-5 minutes or until the bottom of your omelette is golden. You can fold over the omelette and turn it to cook more evenly.
- Serve with extra salad and fresh herbs garnish.
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