• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Egg Recipes

Fluffy Egg White Omelette (Soufflé-style)

By:Nagi
Published:24 Mar '21Updated:31 May '21
39 Comments
Recipe v Video v Dozer v

Here’s a recipe for a spectacular, seriously fluffy Egg White Omelette. It’s like a savoury soufflé, standing tall at over 4 cm / 1.7″ high, stuffed with asparagus and prosciutto. Finally, a healthy breakfast omelette that’s also equally delicious!

This recipe is a handy way to use up leftover egg whites if you’ve made a recipe using just the egg yolks.

Side shot of Fluffy Egg White Omelette
Freshly made Fluffy Egg White Omelette in a skillet

A really great fluffy Egg White Omelette

More often than not, an egg white omelette is a miserable, bland and rubbery excuse for a breakfast. Usually it’s an afterthought to avoid wasting egg whites leftover from using the yolks for a specific recipe. Other times, it’s a self-imposed torture. Specifically, the dreaded “d” word – DIET. 😩

But guess what?

You can make a truly great egg white omelette. One that’s fluffy and cloud-like. One that looks properly appetising. And most importantly, one that’s incredibly delicious.

Think of it almost as a quick, savoury soufflé.

I’ll happily have this for breakfast, any day!

Showing the inside of a Fluffy Egg White Omelette
Overhead photo of Fluffy Egg White Omelette on a plate

And just quickly, when I say fluffy, I mean it. THIS fluffy! ↓↓↓

Ruler against Fluffy Egg White Omelette to show how fluffy it is!

What you need for this Fluffy Egg White Omelette

To make an Egg White Omelette that’s genuinely delicious, you need to add flavour because egg whites themselves are fairly bland.

Here’s what I chose to deliver maximum flavour with minimum calories, without compromising the delicate fluffiness of the omelette:

Ingredients in Fluffy Egg White Omelette with Asparagus and Prosciutto
  • Three egg whites – The fresher the better, because they fluff up better;

  • Asparagus – I like using asparagus so that we’ll be in keeping with the healthy spirit of egg white omelettes since you need very little fat to sauté them. It only takes a teaspoon of olive oil, compared to say mushrooms where you need lots (like, lots!) more oil;

  • Prosciutto – There’s a ton of flavour and seasoning packed into these paper-thin slices of cured pork! Just 20g / 0.6 ounces (about 2 paper-thin slices) is all you need;

  • Pecorino cheese – Another flavour booster, but just 10 grams / 1/3 ounce! Pecorino is a hard, very savoury cheese like parmesan, so you get big bang for your calorie buck. It’s a small amount of fat for a lot of flavour.

    Parmesan and romano make great substitutes, or any other firm cheese that can be finely grated. (This includes leftover Greek kefalotyri cheese from the Spanakopita and Pastitsio you made the other week. Wait, what do you mean you haven’t tried them yet??! 🙀) ;

  • Chives – The fresh herbs of choice here. Parsley or chervil would make a lovely alternative; and

  • Butter – Just 10 grams / 2 teaspoons. Don’t skip this and don’t reduce the amount. If you do your omelette risks sticking to the pan. If it does, don’t complain! 😈

Oh, I also forgot to include 1 teaspoon of olive oil in the above photo, for sautéing the asparagus and prosciutto.

Side note on other filling options: You can really stuff this with anything you want, but just bear in mind that the heavier the filling is, the more it inhibits the fluffiness. The same goes for watery filling, like cherry tomatoes.


How to make a really great Egg White Omelette

I’m going to be honest with you: you might not nail this the first time. It might look a little messier than mine, or it might crack when you fold it.

And that’s totally ok. Having tested these egg white omelettes more times than I’ll ever admit to you, what I can tell you for sure is this: Even if it doesn’t look as neat, it will still be beautifully soufflé-like inside and delicious!

1. Separate egg whites

How to make a Fluffy Egg White Omelette

First, separate the eggs. Do this first while the eggs are fridge-cold because it’s easier to separate whites from yolks. If you have the time to leave the egg whites for 20 minutes or so to de-chill, they will fluff up better, and faster. But it’s not vital for this particular recipe (as opposed to say with a Pavlova where it’s essential).

I find it easiest to pass the yolk back and forth between the shell, allowing the whites slip out. If you’re not comfortable doing this, just hold the yolks gently in your fingers and let the whites slip through them.

2. Cook Asparagus and Prosciutto

You will need a 20cm/8″ non-stick oven-proof skillet for this recipe. We use just one skillet to cook the asparagus and prosciutto, followed by the omelette, before finishing it in the oven.

How to make a Fluffy Egg White Omelette

Sauté the asparagus in 1 teaspoon of olive oil to soften and get the faintest blush of golden colour. Add the prosciutto and stir for 30 seconds, mostly to warm it through as opposed to cooking to make it crisp. We don’t want crispy prosciutto bits poking out everywhere in our delicate omelette!

Once done, transfer into a small bowl and set aside. Wipe out the pan.

3. Melt butter and pre-heat pan

How to make a Fluffy Egg White Omelette

Next, add the butter for cooking the omelette into the same skillet and set the skillet on a low heat. To gauge when the pan is at the right temperature, look for when the butter has gone from foamy to having little bubbles gently sizzling in the skillet. In a perfect world this will happen at the exact moment you are ready to pour the egg whites in!

If the butter stops the gentle bubbling and starts to smoke, it is too hot. Just move the pan off the heat briefly to cool it slightly, then return it to the stove just before you finish the omelette mixture.

4. Whisk egg whites

How to make a Fluffy Egg White Omelette

Next, whisk the egg whites until they become white and fluffy, but before stiff peaks form (like we do when making pavlova and meringues). See below for target thickness.

It takes me bang-on 90 seconds by hand, or 30 seconds with an electric beater on Speed 4. I prefer doing it by hand because you don’t incorporate too much air, meaning the bubbles are smaller and tighter. This gives you a neater finish on the surface of the omelette.

Plus, well, you know. Free workout! 💪🏼

How much to whip the egg whites

Your goal is to whip the egg whites sufficiently so it’s thick enough for a mound to sit on the surface, yet is still pourable, as pictured below. I sometimes call this, “no peaks” – meaning it’s whipped enough to hold a shape (like a figure eight, pictured below) but will not hold soft nor stiff peaks. You definitely do NOT want to whip it so much that you have stiff peaks → ie. an “elf hat” (as pictured below).

Overwhipping = meringue/pavlova = omelette will crack when folded. 

How to make a Fluffy Egg White Omelette
How to make a Fluffy Egg White Omelette

5. Add chives and salt

How to make a Fluffy Egg White Omelette

Moving quickly, whisk the chives, salt and pepper in. Literally whisk it just 2 to 3 times to disperse. Any more than this and the egg whites can go from perfect to over-whipped and too stiff.

6. Briefly cook (move fast!)

How to make a Fluffy Egg White Omelette

At this stage, you will need to move quickly! Now is not the time to deliberate over which Netflix movie you’ll watch after dinner tonight. Here’s what you need to do, and do without skipping a beat:

  • Hot butter: Make sure the skillet is hot and you can see little bubbles sizzling in the butter (see earlier notes and photo in step 3);

  • Pour eggs in: Immediately pour the whipped whites into the skillet. If you whipped it to the right consistency, it should pour as opposed to having to dollop in;

  • Stir 10 seconds: Stir using a rubber spatula for 10 to 12 seconds to start cooking the omelette, just like you would a regular omelette;

  • Remove from stove: Once you see that the egg whites are starting to set on the base of the pan (it literally takes 10 seconds), remove it from the stove; and

  • Tap 5 times: Then tap the pan lightly on a heat mat or stove grates 5 times to burst air bubbles on the base (so you don’t end up with craters on the surface of the omelette).

Next, we’re going to stuff it and finish cooking the omelette in the oven during which time it will rise a bit more.

7. Filling

How to make a Fluffy Egg White Omelette

Once you get to this stage, the omelette is half-cooked and set, and we will finish it off in the oven to fully cook through. 

Smooth the surface of the omelette with a rubber spatula. Then sprinkle the asparagus and prosciutto filling across half the omelette. Top with pecorino. 

You should spread the filling over the half of the omelette directly opposite the handle (as pictured above) so it’s easy to turn out on to a plate once the omelette is cooked (see below).

8. Finish in oven

How to make a Fluffy Egg White Omelette

Transfer omelette to a 200°C/390°F pre-heated oven for 2 minutes, just to finish cooking it through. It’s quite a fluffy omelette (about 4 cm / 1.7″ tall) so if you only use the stove, the outside of the omelette ends up overcooked before the inside cooks through.

It also rises even more – I told you, we’re making a soufflé-ish omelette here!!

9. Fold omelette

How to make a Fluffy Egg White Omelette

Remove the omelette from the oven. Run the spatula around the edges and under of the side of the omelette without topping (to ensure it’s not stuck). Now while tilting the pan slightly towards the topping side (gravity helps us with the folding), gently fold the omelette in half over the filling side.

This is the part you will have problems with if the whites are whipped until stiff because the omelette will crack when you go to fold it. If that happens, don’t fret! Just patch it up as best you can, then turn the omelette over in the pan to hide / seal the “messy” side.

How to make a Fluffy Egg White Omelette

10. Set omelette side – 30 seconds

With the skillet tilted, gently press the rounded edge of the omelette against the edge of the skillet. Do this for 30 seconds to seal the fold and neaten up the seam of the omelette;

11 & 12. Turn out onto plate

Hold a plate at a 45 degree angle against the skillet. Then turn the omelette out by flipping the skillet over the plate so the omelette flips out and ends up on the plate upside down (ie. pan-contact side now facing up). Move swiftly and with confidence here – you’ve got this! And don’t worry, the soufflé-omelette is sturdier than you think. It’s fully cooked at this stage and will hold its shape for a while, until it starts cooling. You aren’t going to destroy it in this step!

13. Garnish

Garnish with chives if desired. And why not? Your hard work deserves a pretty finishing touch. 😇 Also, egg white omelettes are always quite pale and colourless; they are supposed to be. So a splash of colour is a good thing!

Fluffy Egg White Omelette on a plate stuffed with Asparagus and Prosciutto

And there you have it. A spectacular Egg White Omelette that is worthy of a place at the finest of bistros and hotel restaurants. Puffed and proud, inside it’s delicately soufflé-like: beautifully moist, delicate and mousse-y. It’s the absolute polar opposite of the rubbery egg white omelettes we all know and dread.

And heck, it’s just damn tasty. With the added bonus that it’s also nutritious and healthy! – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Fluffy Egg White Omelette on a plate stuffed with Asparagus and Prosciutto

Egg White Omelette (Fluffy, Soufflé-style)

Author: Nagi
Prep: 7 minutes mins
Cook: 3 minutes mins
Breakfast
Western
5 from 10 votes
Servings1
Tap or hover to scale
Print
Recipe video above. If the words "Egg White Omelette" conjures visions of a bland mat of white rubber, be prepared to have your mind blown. Because this omelette is Amazing – with a capital "A"!
It's a very worthy way to use up leftover egg whites after making something using egg yolks.
I'm not going to lie, you might not quite nail it first go. It might not be as fluffy, or it might not look as neat. But it doesn't matter. You are going to enjoy every bite of this souffle-like omelette, with a flavour-loaded filling.
And next time, you will nail it! : )

Ingredients

  • 3 egg whites (Note 1)

Omelette

  • 10g/ 1/3 oz pecorino , finely shredded (sub parmesan, Note 2)
  • 1/2 tsp chives , finely chopped + extra for garnish
  • 10g/ 2 tsp unsalted butter
  • 1/8 tsp sea salt
  • 1 small pinch white pepper

Filling

  • 1 tsp olive oil
  • 1/2 cup asparagus , finely sliced on an angle (~2 spears, 25g/1 oz)
  • 2 paper-thin slices prosciutto (20g/ 2/3oz)

Instructions

  • Pre-heat oven to 200°C/390°F (180°C fan).
  • First, separate eggs and place whites in a bowl. Reserve yolks for another use.
  • Cook asparagus and prosciutto: Heat olive oil in a 20cm/8" oven-proof, non-stick pan over medium heat. Add asparagus and cook until tender. When almost done, add prosciutto and stir for 30 seconds – just enough to warm through but not crisp. Transfer to a bowl and set aside.
  • Melt butter: Add butter into the same skillet and place over low heat. The butter should melt and be bubbling gently (ie. hot, but not smoking) when the egg whites are ready to pour in. (Note 3)
  • Whisk whites until it's just opaque, fluffy and creamy. Do not take it to "stiff peaks". It should be a consistency so you can draw a figure 8 on the surface and it stays there without sinking. You do not want to be able to do "elf hats" (see in post for photo), that's too stiff. (Whisking time for me: 90 seconds by hand, 30 seconds on Speed 4 electric beater).
  • Add chives, salt and pepper. Whisk a few times just to mix through.
  • Immediately pour egg whites into hot skillet, spread with a spatula to cover surface. Stir for 10 to 12 seconds until the whites start to set on the base.
  • Remove from stove, then lightly tap the pan 5 times on the stove grates or a heat mat to remove bubbles from the base.
  • Sprinkle asparagus, prosciutto and pecorino on half the omelette (the half opposite the handle).
  • Transfer to oven for 2 minutes.
  • Remove from oven. Run rubber spatula around edges and then under the side without the filling, carefully fold omelette in half to cover the filling.
  • Press the omelette's rounded edge against the side of the pan for 30 seconds to seal the edge.
  • Turn out onto plate: Hold a plate at a 45 degree angle. Then flip the omelette out onto the plate so it lands upside down, ie. pan-contact face up (see video for demo).
  • Garnish with chives. Serve immediately!

Recipe Notes:

1. Egg whites – Fresher is better, for fluffier omelettes. To separate, pass yolk back and forth between the broken shell halves, allowing the whites to slip out. Alternatively hold the egg gently in your fingers and let the whites slip through them, keeping yolk in your hand.
2. Pecorino cheese – freshly grated, it looks like a lot more than it actually is, around 1/4 cup! 
Parmesan or romano are a perfect sub here, or even kefalotyri Greek cheese (from Greek dishes like Pastitsio and Spanakopita)
3. Hot skillet timing – If the butter / skillet stops bubbling and starts to smoke, it’s too hot. Remove pan from the heat while you’re whisking the whites, then return it to heat as you get close to completing the whisked egg whites.
Timing is key here because you don’t want the whipped whites to sit around in the bowl any longer than necessary as they will start to turn back into liquid whites (you have about 30 seconds, tops). However the butter also needs to be sufficiently hot otherwise the omelette may stick to the pan or it may begin to deflate because it’s cooking too slowly.
4. Make ahead – This dish can’t be made ahead! The omelette will deflate as it cools.
4. Nutrition per omelette.

Nutrition Information:

Calories: 249cal (12%)Carbohydrates: 4g (1%)Protein: 21g (42%)Fat: 17g (26%)Saturated Fat: 8g (50%)Trans Fat: 1gCholesterol: 43mg (14%)Sodium: 955mg (42%)Potassium: 295mg (8%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 820IU (16%)Vitamin C: 4mg (5%)Calcium: 132mg (13%)Iron: 2mg (11%)
Keywords: egg white omelette, fluffy egg white omelette
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

More egg-centric dishes!

Pouring Hollandaise Sauce over Eggs Benedict
Eggs Benedict
Poached Eggs on a plate
Poached Eggs
Close up of Shakshuka Middle Eastern baked eggs in a black skillet, fresh off the stove
Shakshuka (Middle Eastern Baked Eggs)
Close up of soft Scrambled Eggs on toast
Scrambled Eggs
Overhead photo of Egg Foo Young on a rustic white plate with a side of rice, ready to be eaten
Egg Foo Young (Chinese Omelette)
Healthy doesn't have to be bland! These Healthy Egg Muffins are a great grab & go breakfast option. Egg, spinach, feta, cherry tomatoes and bell peppers/capsicum. recipetineats.com
Frittata Egg Muffins
Overhead photo of Cheesy Omelette with Garlic Butter Mushrooms in a skillet.
Omelette
Crustless Quiche in a pie pan, fresh out of the oven
Crustless Quiche – Ham and Cheese
Caprese Baked Eggs drizzled with balsamic vinegar, with toast
Caprese Baked Eggs
Healthy doesn't have to be bland! These Healthy Egg Muffins are a great grab & go breakfast option. Egg, spinach, feta, cherry tomatoes and bell peppers/capsicum. recipetineats.com
Egg Recipes

Life of Dozer

“If I close my eyes, maybe all those dirty dishes will clean themselves…” I’m thinking.

“If I close my eyes, maybe I can pretend I didn’t see all that food….” he’s thinking.

Previous Post
Garlic Butter Salmon recipe
Next Post
Nutella Cheesecake (No-Bake!)

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Freshly made Ham and Cheese Omelette

Ham and cheese omelette

Picking up Egg sandwich

Egg sandwich

How long to boil eggs

How to boil eggs

More Egg Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




39 Comments

  1. Sarah-Jane says

    May 17, 2023 at 9:03 am

    5 stars
    Once again, Nagi is the MVP in my kitchen! I have a stash of little ziplock backs in my freezer which all have 2-3 egg whites in them. I had never cooked a satisfactory omelette until this morning. Using frozen egg whites, I defrosted them in the fridge overnight, then wiped the outside of the bag down with a clean dry cloth to catch any condensation, and let them come to room temp over about 40 minutes. I just went with cheese and herbs (finely grated gruyere and parsley, because it was what I had) and that omelette was so fluffy, tasty and nom. Worked really well. Thanks Nagi!

    Reply
  2. Charles Pascual says

    April 13, 2023 at 4:47 am

    5 stars
    So, I just made your chocolate custard cake and had 7 – count em’ – 7 egg whites left over. Your link in that recipe on what to make with egg whites led me to this recipe. Thanks; very thoughtful of you. I had all the ingredients on hand so I followed your recipe as written and my wife and I, who both like omelets, agree the omelet turned out well. I won’t separate yolks and whites specifically to make an omelet but next time I have egg whites left over, I’ll turn to this recipe.

    Reply
  3. Donna Blyth says

    February 13, 2023 at 11:01 am

    5 stars
    As someone who wouldn’t even bother looking up a recipe for eggwhite omelette (I mean, ugh, why?), I came across this recipe, looking for ways to use egg whites, after making your superb crème brûlée. I also had mushrooms to use up so I made a mushroom/bacon combo. I have to say I was pleasantly surprised at the taste and texture and would definitely eat this for breakfast any time! Whoopee! That means I can make some more crème brûlée! 🥳

    Reply
  4. brett says

    August 21, 2022 at 9:44 am

    5 stars
    Wow! I Just used what we had. Left over egg whites, bacon, sundried tomatoes and sharp cheddar. Awesome. Thanks Nagi. Brett

    Reply
  5. A. Towns says

    May 29, 2022 at 11:56 pm

    5 stars
    Game changer for egg whites!!! Not even just for an omelet. Thank you, thank you, thank you!

    Reply
    • Nagi says

      May 30, 2022 at 2:01 pm

      You’re welcome, you’re welcome, you’re welcome A!!! N x

      Reply
  6. Marie says

    May 25, 2022 at 4:20 am

    5 stars
    I just made this (with a different filling) and it is not only the best omelette I’ve ever made, but the best omelette I’ve ever eaten. I used some leftover burrito fillings I had on hand (roasted veg, refried beans, cheese) and drizzled it with hot sauce to serve. It was like eating a burrito wrapped in a cloud. I want to wrap everything in a cloud omelette now! Thank you so much for sharing, and for your fabulous photos and instructions ❤️

    Reply
    • Nagi says

      May 25, 2022 at 9:23 am

      OOOOH – your cloud omelette sounds delicious Marie! Enjoy!! N x

      Reply
  7. Kathy says

    March 20, 2022 at 7:10 am

    Made vegetarian version. Delicious and very easy

    Reply
    • Nagi says

      March 20, 2022 at 10:33 pm

      I am happy that you enjoyed it Kathy! N x

      Reply
  8. Gary says

    November 18, 2021 at 3:31 pm

    5 stars
    I should not be amazed (as it’s a recipetineats recipe!) but I am. It was easy to make and delicious to eat.

    Reply
  9. RICK REZAC says

    March 28, 2021 at 12:09 am

    For us very healthy persons, can one keep in the yolks and still whip it fluffy? Or do yolks really diminish the fluffiness?

    Reply
    • Saz says

      October 23, 2021 at 2:32 pm

      5 stars
      Hi Rick – I separate at the whites, get the whites fluffy then gently mix the yolks back. Any excess ends up at the bottom of the frypan, so you get a golden bottom and fluffy top. I haven’t made this recipe without the yolk so can’t say if it impacts the outcome vastly, but I really enjoyed it this way.

      Reply
    • Nagi says

      March 29, 2021 at 9:33 am

      You won’t get the same fluffy result unfortunately Rick – N x

      Reply
  10. Karen says

    March 26, 2021 at 3:04 am

    I made a version of this – different filling, same technique – and it was very good. I got a little yolk in my egg whites that caused a bit of collapse at the end but it still tasted fine. Has anyone tried the boxed egg whites? I’ll definitely do this again! I think Dozer is letting his nose browse the kitchen smells!

    Reply
    • Nagi says

      March 26, 2021 at 12:51 pm

      Hi Karen, fresh is best but boxed egg whites will work too here – N x

      Reply
  11. Jan says

    March 25, 2021 at 9:20 am

    Have not made the egg white omelette, but just had to comment on what a beautiful picture that is of Dozer after the rains! He is such a happy gorgeous boy! Just want to hug him!

    Reply
    • Nagi says

      March 26, 2021 at 12:50 pm

      Oh he just steals the show Jan!!! N x

      Reply
  12. Elaine says

    March 25, 2021 at 8:56 am

    Wow Nagi, this omelette is a work of art! Looks fantastic!

    Reply
    • Nagi says

      March 25, 2021 at 12:48 pm

      It’s so good Elaine, I hope you try it!! N x

      Reply
  13. Carolyn says

    March 25, 2021 at 3:13 am

    Hi Nagi: Note 1 looks like it’s supposed to be about the egg whites in the body of the recipe but it’s about the cheese (in recipe this would be note 2). I use pasteurized egg whites in a carton most of the time, so curious what this note should be! Thank you for keeping me inspired in the kitchen 🙂

    Reply
    • Nagi says

      March 25, 2021 at 12:48 pm

      Thanks Carolyn, just updated the notes! N x

      Reply
  14. Fiona says

    March 25, 2021 at 12:02 am

    5 stars
    This was exactly what I needed this morning. I was so bored of my usual porridge breakfast and then I saw this. It was so good. I felt like I was eating something very luxurious but it is very healthy. I didn’t have all the ingredients so I put tomatoes and ham in mine. Thanks so much for another great recipe.

    Reply
    • Nagi says

      March 25, 2021 at 12:49 pm

      Perfect Fiona!!! I’m so glad you loved it! N x

      Reply
  15. Gillian says

    March 24, 2021 at 6:18 pm

    First hope you and Mr Dozer are well and healthy ..very delicious egg white omlette full of protein will attemt it I have a carton (500ml) of egg white I use this stuff when I do breading

    Reply
    • Nagi says

      March 24, 2021 at 6:20 pm

      Perfect Gillian!!! N x

      Reply
  16. michael vee says

    March 24, 2021 at 4:15 pm

    I loved your recipes, but now I was diagnosed with hemochromatosis, and I cant find tasty recipes with low iron contents

    Reply
    • Nagi says

      March 24, 2021 at 6:22 pm

      Hi Michael, sorry to hear of your diagnosis! I’m no dietitian but I would simply steer clear of meals with red meat, high iron foods like spinach and leafy greens, legumes and some seafood. Best to talk to your GP or nutritionist, I have a stack of recipes that would be suitable though, or at least with a small modification would be suitable! N x

      Reply
    • Eha says

      March 24, 2021 at 4:47 pm

      If I may – sorry you have to go thru’ this, but diet truly is not much of a worry ! Just keep away from shellfish, alcohol and too much red meat. If I remember correctly it’s best not to take vit C supplements either . . . yes, I am medically trained . . . have you asked your physician to refer you to a dietitian: you would have a better idea how to read recipes. All the best . . .

      Reply
      • michael vee says

        March 24, 2021 at 6:23 pm

        thank you for such a quick reply.
        I will take your advice.

        Reply
  17. Katy says

    March 24, 2021 at 4:03 pm

    Have you seen this hack to separate eggs?

    Reply
    • Nagi says

      March 24, 2021 at 6:23 pm

      I have Katy! Just seems like dirtying another item though and would take so much more effort! 😂 – N x

      Reply
  18. Macy says

    March 24, 2021 at 3:39 pm

    Ha, ha ha…is he sleeping sitting upright? … so adorable.

    Reply
    • Nagi says

      March 24, 2021 at 6:24 pm

      I don’t think he’s that talented Macy and surely that wouldn’t be comfortable… 😂 – N x

      Reply
      • Macy says

        March 25, 2021 at 9:55 am

        He looks so sweet..my little dachshunds would try to fight falling asleep and would sit like that trying so hard not to nod off.

        Reply
  19. Eha says

    March 24, 2021 at 3:34 pm

    5 stars
    Love eating this ! Love cooking this ! Learned of the possibility of cracking a long time ago. I just cook – you are the chef, the expert . . . have already picked up more than a few tips on the first read . . . going back for the second – my lunch tomorrow! Relate to both of your thoughts . . . methinks Dozer’s may come true first ! ( Selfishly – Isn’t the sun just unreal . . . ?)

    Reply
    • Nagi says

      March 24, 2021 at 6:25 pm

      You can’t go wrong can you Eha!! And thank god for the sun – a big difference from the last few days, I’ll enjoy it while it lasts! ☀️🌊 N x

      Reply
  20. Jasmine says

    March 24, 2021 at 3:33 pm

    Hi Nagi,

    just wondering if frozen egg whites could be used? i know you said fresher is better, but i have some in the freezer i need to use up. Would i just be sacrificing fluffiness? 🙂

    Reply
    • Nagi says

      March 24, 2021 at 6:28 pm

      Hi Jasmine, you can use frozen, although they may not be quite as fluffy if not fresh. N x

      Reply

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!