A French Style Egg White Omelet With Vegetables Recipe

Give Yourself A Gourmet Breakfast With This French Style Egg White Omelet With Vegetables Recipe


There’s no reason breakfast can’t be healthy and delicious! Try this French Style Egg recipe to whip up an egg white omelet brimming with vegetables. Slow cooking the eggs helps bring out their naturally rich, buttery taste. For added flavor experiment with different herb combinations in your omelet like fresh parsley, chives, or dill.



  • 4 large cage-free egg whites
  • 1 large cage-free egg
  • Kosher salt
  • Freshly ground white pepper
  • Butter-flavored nonstick cooking spray
  • 1/4 cup thinly sliced asparagus
  • 1/4 cup thinly sliced snow peas
  • 1 teaspoon minced shallot
  • 1/2 tablespoon chopped fresh chives, flat-leaf parsley, or other fresh herbs, for garnish



1. In a bowl, whisk together the egg whites, egg, and a little salt and pepper to taste until well blended and slightly frothy. Set aside.

2. Heat a 10-inch nonstick omelet pan over medium-high heat. Spray lightly with butter-flavored nonstick cooking spray. Add the asparagus, snow peas, and shallot and sauté, stirring continuously, until the vegetables are bright green and tender-crisp, 2 to 3 minutes. Transfer to a bowl, cover, and keep warm.

3. Wipe the pan clean with a paper towel. Return it to medium heat and spray again with nonstick cooking spray. Add the egg mixture and grasp the pan by its handle. Start shaking the pan back and forth while stirring the eggs slowly with the back of a fork, gently lifting and moving the cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the egg will have formed a uniformly cooked but still fairly moist pancake shape.

4. To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising the handle, so that the cooked eggs nearest the handle begin to fall and fold over the filling; you may use the fork or a spatula to help this happen. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up, so that the omelet folds over on itself and rolls out of the pan onto the plate.

5. To fill the omelet, use a small, sharp knife to cut a shallow slit lengthwise through the top of the omelet through the upper layer of egg. Spoon the reserved sautéed vegetables into and spilling out of the slit. Serve immediately, garnished with the fresh herbs.


Which herb will you use to flavor this dish?

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