While healthy, most egg white omelets are bland and watery. To fix both problems, add a little grated Parmesan or Pecorino Romano cheese to the whites. Sure, 2 tablespoons of grated Parmesan have about the same amount of fat as a whole egg, but Parmesan is a lot lower in cholesterol.
Game plan: When you feel like falling off the healthy wagon, use the leftover yolks here for an indulgent dessert or a faux-healthy salad.
Special equipment: You will need an 8-inch nonstick frying pan.
- Yield: 1 omelet
- Difficulty: Easy
- Total: 15 mins
- Active: 15 mins
- 4 large egg whites
- 2 tablespoons finely grated Parmesan or Pecorino Romano cheese
- 2 teaspoons whole milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- Whisk the egg whites, cheese, milk, salt, and pepper in a medium bowl until thoroughly combined. Set a serving plate aside.
- Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
- Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan. Allow the egg whites to cook undisturbed until they set, about 1 minute.
- Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down. Serve immediately.