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Fluffy Egg White Omelet with Broccoli and Cheddar Cheese

You can leave out the egg yolk if desired. I added one egg yolk back to the whipped egg whites because egg yolks contain brain-boosting choline. Use whatever leftover vegetables you have - red bell peppers, roasted cauliflower, and tomatoes would be great too. Play around with the cheeses too.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1


  • 2 egg whites
  • 1 egg yolk optional
  • 2 teaspoons olive oil
  • 1/4 cup steamed broccoli
  • 2 tablespoons low-fat shredded cheddar cheese


  1. Whip egg whites until light and fluffy. Whisk egg yolk and fold into egg whites, if using. Heat oil in a small skillet on medium heat until hot. Add whipped egg whites/egg yolk mixture and spread evening in pan. Let cook until bottom of omelet is set and the edges start to cook. Sprinkle broccoli and cheese on top. Turn omelet in half. Cook until bottom of omelet is nicely browned. Flip omelet over and continue to cook until inside is cooked through and bottom is nicely browned. You may need to reduce heat to medium low to ensure inside is cooked through without the omelet getting too brown on the outside.