Best 8 Egg White Omelet With Parmesan And Tarragon Recipes

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Are you in search of a delightful and savory breakfast or brunch option? Look no further than the egg white omelet with parmesan and tarragon. This dish tantalizes the taste buds with its fluffy egg whites, the nutty and salty flavor of parmesan cheese, and the aromatic essence of tarragon. In this article, we will guide you through the steps of creating this delectable omelet, ensuring a perfect balance of flavors and a delightful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

FLUFFY EGG WHITE OMELETTE



Fluffy Egg White Omelette image

I used to think that an egg-white omelet couldn't be as good as a "real" one. I was wrong. This omelet is golden and so delicious!

Provided by Vered DeLeeuw

Categories     Breakfast

Time 20m

Number Of Ingredients 8

4 large egg whites
1/4 teaspoon Diamond Crystal kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1 tablespoon grated Parmesan cheese ((See notes below for additional options))
1/4 cup chopped scallions (green parts)
1/3 cup firm cherry tomatoes (halved)
Olive oil spray

Steps:

  • Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
  • Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
  • Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
  • Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
  • As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
  • When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful - it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
  • After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
  • Fold the omelet, slide it onto a plate, and serve.

Nutrition Facts : ServingSize 1 omelet, Calories 149 kcal, Carbohydrate 4 g, Protein 19 g, Fat 6 g, Sodium 461 mg, Fiber 1 g

EGG WHITE OMELET WITH PARMESAN AND TARRAGON



Egg White Omelet with Parmesan and Tarragon image

I realize that most people who avoid egg yolks, eating only the whites, are looking to conserve calories and eat healthfully. I make egg white omelets for a different reason: egg whites are a blank canvas and leave room for the flavors and textures of herbs and cheese to truly shine. Be sure to use the freshest eggs you can find, because fresh egg whites are denser and cook up heartier than thin older whites. In this omelet, the egg white takes the tarragon and Parmesan and runs with them. By the way, this omelet can easily be made without the cheese and with the addition of roasted mushrooms or cherry tomatoes. I like the "lean" egg white mingling with the rich cheese.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 7

6 large egg whites
2 teaspoons kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter, plus more for buttering the omelet (optional)
1 tablespoon fresh tarragon leaves
1/4 cup finely grated Parmesan cheese
1 lemon wedge

Steps:

  • Prepare the egg whites: In a bowl, whisk the egg whites with the salt and a pinch of pepper. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy.
  • Cook the omelet: Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat and pour in the egg whites. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook undisturbed for 1 to 2 minutes. Sprinkle the tarragon and cheese over the eggs, and then squeeze a little juice from the lemon wedge over the top.
  • Finish: Lift the handle of the pan up, tilting the pan away from you and toward the heat. Fold the edge of the omelet closest to you toward the center. Fold the other edge toward the center and tilt the pan over the center of a plate so it lands seam-side down. Butter the omelet, if desired. Serve immediately.

EASY EGG WHITE OMELET



Easy Egg White Omelet image

This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.

Provided by DONNA

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

cooking spray
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons chopped mushrooms
salt and ground black pepper to taste
1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®)

Steps:

  • Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
  • Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE



Spinach, Tomato, and Feta Egg White Omelette image

Easy and filling egg white omelette stuffed with veggies and tangy feta.

Provided by patnodes

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

cooking spray
3 egg whites
salt and ground black pepper to taste
¼ cup chopped fresh spinach, or more to taste
6 cherry tomatoes, sliced
2 tablespoons crumbled feta cheese

Steps:

  • Heat a skillet over medium heat and spray with cooking spray.
  • Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 6.5 g, Cholesterol 16.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 14.7 g, SaturatedFat 2.9 g, Sodium 396.2 mg, Sugar 1.5 g

EGG WHITE OMELET



Egg White Omelet image

This egg white omelet is an easy and healthy way to kick-start your day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

1 teaspoon butter or olive oil
4 large egg whites
1/2 teaspoon coarse salt
Chopped herbs, such as parsley, chives, and chervil (optional)
Cooked spinach, chopped (optional)
Freshly grated cheese, such as Parmesan, ricotta salata, or manchego (optional)

Steps:

  • Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
  • Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
  • Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
  • Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
  • Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
  • Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.

EGG WHITE OMELET WITH FINES HERBES



Egg White Omelet with Fines Herbes image

Yes, This is good for you. But that's not the reason I eat it. By whipping the egg whites just until foamy, the resulting omelet is light and delicious. (Unwhisked egg whites get rubbery.) Unlike regular omelets, which shouldn't color, this one gets cooked in a blazing hot pan until crisped and brown and the fresh herbs get sealed right into the whites. While lemon may seem an unlikely pairing for eggs, the bit of zest at the end adds a brightness perfect for the clean flavors here.

Yield Serves 2

Number Of Ingredients 7

4 large egg whites
2 tablespoons coarsely chopped fresh herb leaves, preferably a mix of mint, parsley, chives, and tarragon, plus more for garnish
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
1 lemon
Scotch Bonnet Hot Sauce (page 248), optional

Steps:

  • Beat the egg whites until foamy on top. Beat in half of the herbs and season with salt.
  • Heat a large nonstick skillet over high heat until very hot. Add enough oil to coat the bottom of the skillet. When very hot, add the egg mixture, swirling the pan to spread it in an even, thin layer.
  • Cook until crisp and golden brown on the bottom, about 1 minute. Sprinkle the remaining herbs over, then remove from the heat and immediately use 2 spatulas to fold the omelet in half while tilting the skillet. (It's okay if the whites aren't totally set; the residual heat will cook them.)
  • Slide onto a serving plate and drizzle with a little olive oil. Grind pepper over and grate the zest of a quarter of the lemon directly over the omelet. Garnish with herbs. Cut in half to share. Serve immediately, with hot sauce, if you like.

SOUFFLED SMOKED SALMON AND TARRAGON OMELETTE



Souffled Smoked Salmon and Tarragon Omelette image

This delicious souflette makes a lovely main course for one or a posh breakfast for two - beats boring old scrambled eggs and smoked salmon hands down.

Provided by Lene8655

Categories     Breakfast

Time 17m

Yield 1 serving(s)

Number Of Ingredients 7

3 eggs, seperated
1 small garlic clove, crushed
1 tablespoon chopped fresh tarragon, plus a sprig to garnish
50 g smoked salmon, trimmings roughly chopped
1 teaspoon olive oil
1 tablespoon freshly grated parmesan cheese
salt & freshly ground black pepper

Steps:

  • In a large bowl, mix together the egg yolks, garlic and tarragon, and season. Stir in the smoked salmon.
  • In a seperate bowl, whiskthe egg whites until they form soft peaks, then fold into the egg yolk mixture.
  • Heat the olive oil in a 20cm non-stick frying pan and pour in the egg mixture. Cook gently over a low to medium heat for 2-3 minutes until golden brown underneath. You can check how brown the omlette is by gently lifting the edge with a knife.
  • Preheat the grill to medium. Sprikle the parmesan over the omelette and pop under the grill for 3-4 minutes until golden brown and set. Slide onto a plate and serve.

Nutrition Facts : Calories 359, Fat 23.4, SaturatedFat 6.7, Cholesterol 650.4, Sodium 682, Carbohydrate 4.8, Fiber 0.4, Sugar 1.2, Protein 31.2

TARRAGON, CHIVE AND GOAT CHEESE OMELET



Tarragon, Chive and Goat Cheese Omelet image

Categories     Cheese     Egg     Herb     Brunch     Low Carb     Quick & Easy     Graduation     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 Servings

Number Of Ingredients 8

5 large eggs
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1 1/4 cups crumbled soft fresh goat cheese(such as Montrachet; about 4 ounces)

Steps:

  • Whisk eggs, herbs, salt and pepper in medium bowl to blend. Melt 1 tablespoon butter in 9- to 10-inch-diameter nonstick skillet over medium heat. Add half of egg mixture to skillet and cook until very softly set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes. Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes. Tilt skillet and slide out omelet onto plate, folding omelet in half. Cover to keep warm. Repeat for second omelet with remaining butter, egg mixture and goat cheese. Serve immediately.

Tips:

  • For a fluffy omelet, whisk the egg whites until they are stiff but not dry.
  • Use a nonstick skillet to prevent the omelet from sticking.
  • Cook the omelet over medium heat so that it cooks evenly.
  • Do not overcook the omelet, or it will become tough.
  • Add your favorite fillings to the omelet, such as cheese, vegetables, or meat.
  • Serve the omelet immediately with your favorite sides.

Conclusion:

This egg white omelet with parmesan and tarragon is a delicious and healthy breakfast option. It is packed with protein and nutrients, and it is also low in calories and fat. This omelet is also very easy to make, and it can be customized to your liking. So next time you are looking for a quick and easy breakfast, give this egg white omelet a try.

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