Low-Fat Omelet – a delicious recipe with egg, egg whites, butter, salt, pepper, water. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine egg, egg whites, water, salt and pepper in a medium-sized bowl. Beat with a fork until combined but not too frothy.
2
Spray cooking spray or melt a little butter (1 or 2 tsp) in a skillet over medium-high to high heat.
3
When the butter stops foaming, pour the egg mixture into the skillet, and allow the eggs to set on the bottom without moving the skillet- this should only take a few seconds.
4
Take a spatula and push the edges of the egg mixture in, allowing the uncooked eggs on top to flow underneath and make direct contact with the skillet. Repeat the procedure at various spots around the edge of the setting egg mixture.
5
Place a few tablespoons of filling on one half of the omelet right before it's done, then fold over.
6
When eggs are set but still shiny, remove the omelette from the heat.
107
kcal
Calories
8
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 whole egg, 2 egg whites, butter or cooking spray for the pan, salt, and more.
Yes, Low-Fat Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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