Savory Egg White Omelet with Caramelized Onions
Savory Egg White Omelet with Caramelized Onions
Ingredients
For the Caramelized Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon granulated sugar, optional, for deeper caramelization
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Egg White Omelets
- 12 egg whites, from large eggs
- 2 tablespoons water, or low-sodium chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon butter, divided, or olive oil
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Begin by caramelizing the onions. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-low heat. Add the thinly sliced yellow onion and cook, stirring occasionally, for 15-20 minutes, or until the onions are very soft and golden brown. If using, add the granulated sugar during the last 5 minutes of cooking to enhance caramelization. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from skillet and set aside.
⏱️ 20 min
- 2
While the onions are caramelizing, prepare the egg whites. In a medium bowl, whisk together the egg whites, 2 tablespoons of water (or broth), 1/4 teaspoon salt, and 1/8 teaspoon black pepper until slightly frothy. Do not over-whisk.
⏱️ 5 min
- 3
Heat a 8-inch non-stick skillet over medium heat. Add 1/4 tablespoon of butter (or olive oil) and swirl to coat the pan. Pour 1/4 of the egg white mixture into the hot skillet. Cook for 2-3 minutes, or until the edges are set and the center is mostly firm. Gently spread 1/4 of the caramelized onions over one half of the omelet.
⏱️ 3 min
- 4
Using a spatula, carefully fold the other half of the omelet over the filling. Cook for another 30 seconds to 1 minute, until heated through. Slide the omelet onto a plate.
⏱️ 1 min
- 5
Repeat steps 3 and 4 with the remaining butter, egg white mixture, and caramelized onions to make three more omelets. Serve immediately, garnished with fresh chopped chives.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Egg White Omelet with Caramelized Onions
Ingredients
For the Caramelized Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon granulated sugar, optional, for deeper caramelization
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Egg White Omelets
- 12 egg whites, from large eggs
- 2 tablespoons water, or low-sodium chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon butter, divided, or olive oil
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Begin by caramelizing the onions. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-low heat. Add the thinly sliced yellow onion and cook, stirring occasionally, for 15-20 minutes, or until the onions are very soft and golden brown. If using, add the granulated sugar during the last 5 minutes of cooking to enhance caramelization. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from skillet and set aside.
⏱️ 20 min - 2
While the onions are caramelizing, prepare the egg whites. In a medium bowl, whisk together the egg whites, 2 tablespoons of water (or broth), 1/4 teaspoon salt, and 1/8 teaspoon black pepper until slightly frothy. Do not over-whisk.
⏱️ 5 min - 3
Heat a 8-inch non-stick skillet over medium heat. Add 1/4 tablespoon of butter (or olive oil) and swirl to coat the pan. Pour 1/4 of the egg white mixture into the hot skillet. Cook for 2-3 minutes, or until the edges are set and the center is mostly firm. Gently spread 1/4 of the caramelized onions over one half of the omelet.
⏱️ 3 min - 4
Using a spatula, carefully fold the other half of the omelet over the filling. Cook for another 30 seconds to 1 minute, until heated through. Slide the omelet onto a plate.
⏱️ 1 min - 5
Repeat steps 3 and 4 with the remaining butter, egg white mixture, and caramelized onions to make three more omelets. Serve immediately, garnished with fresh chopped chives.
⏱️ 12 min