Egg White Omelette With Balsamic Red Onions




Introduction: Egg White Omelette With Balsamic Red Onions

There are two main reasons why I decided to make an egg white omelette, one is that I felt the uncommon urge to start eating healthier and the second is that I had 3 egg whites left over after making half a liter of mayonnaise, I wish I could tell you that these two events are unconnected but unfortunately if I did, I would be lying.

I have always been a fan of eggs, so I have found that this dish is perfect if your feeling like having an egg but want something a little lighter, the beautifully sweet and rich in colour Balsamic Onions is perfectly complemented by the vividly green and bright white of the Spinach and mozzarella respectively, all coming together to form not only a taste quick dish but one that is vibrant with colour.

This only difficult part of this dish is the folding of the omelette, but provided that you don't over fill your omelette and you have quick hands you shouldn't encounter any problems.


3 Egg Whites

1 Red Onion

1 Large Handful of Spinach

100g Mozzarella

3 Tbsp of Balsamic Vinegar (Approximately)

1 Knob of butter

Salt, Pepper, Oil.

Serves 1 main meal or 2 snacks.

Step 1: Vegetable Prep

Like usual I prefer to finish the prep before I start cooking, it tends to make the process of cooking less stressful.

Picture 1. Full ingredients list

Picture 2. Finely chop the garlic cloves in to a fine parts and then set aside.

Picture 3. Chop the Onion in to half rings.

Step 2: Saute the Onions and Garlic

I have Chosen to saute the onions in butter instead of oil to give the onions a far richer flavour but you can use oil as well, the most important part in this step is that you cook the onions until soft and then let them simmer in a shallow bath of balsamic vinegar.

Picture 1. using half of your knob of butter place in a hot pan and allow to melt.

Picture 2. once the butter is melted allow it to come up to heat Importantly do not let the butter smoke, butter burns incredibly quickly and once burn completely destroys the flavour. often i will tell you that you let the pan smoke before you add ingredients. this is only of certain oils and definitely not butter.

Picture 3. once the melted butter in hot but not smoking you can add your onions and garlic. let them saute in the pan for a few minutes until soft.

Picture 4. next you can add in your balsamic vinegar, i have chosen to use my eye in measuring out the balsamic vinegar, but if you like to measure thinks out i would estimate that i have used around 3 Tbsp.

Picture 5. Finally allow the balsamic vinegar to reduce down to a syrup, you can take it off the heat when you no longer much liquid in the pan, this will make it neater when you put it in your omelette later.

Step 3: Prepare the Egg Omelette

For the actual egg omelette I have decided that I want to keep it simple and only seasoned it with sea salt and cracked black pepper. The ingredients you are about to add to the omelette will more then make up the flavour.

Picture 1. Allow your egg whites to be brought up to room temperature first.

Picture 2. incorporate the sea salt and the black pepper in to the egg whites with a fork.

Picture 3. in a hot pan allow butter to melt (don't allow it to smoke.)

Picture 4. Once the butter is bubbling pour in the egg whites, if they are still cold they will cool the pan down and become slightly more rubber like instead of crispy.

Step 4: Building the Omelette & Folding

This step should take place whist the egg whites are still wet on the top.

Picture 1. place a handful of spinach and your sauted red onion on one side of the omelette.

Picture 2. Next tear your mozzarella up and place in on top off your red onions.

Picture 3. finally fold the empty half of omelette on top off the filled half. allow to cook for a couple minutes on this side before flipping it again to cook the other side for a couple minutes.

Step 5: Thank You for Reading.

I have Chosen to serve my omelette with a fresh thyme garnish and drippings of balsamic reduction over the top (Balsamic Reduction is just the result of boiling balsamic vinegar down until it forms a sweet syrup). Make sure you enjoy whist it is still hot, I wouldn't recommend keeping it in the fridge after it has been cooked.

Thank you for reading , if you have any comments or queries please contact me and I will try to answer them as soon as possible.

Be the First to Share


    • Pumpkin Challenge

      Pumpkin Challenge
    • Build a Tool Contest

      Build a Tool Contest
    • Mason Jar Speed Challenge

      Mason Jar Speed Challenge

    3 Discussions


    5 years ago

    the healthier part of the egg ia the yolk. making an egg white omelet is mostly pointless. don't be afraid of eating cholesterol it's not necessarily bad for you. but otherwise it looks yummy


    Reply 5 years ago on Introduction

    Yeah i agree that the egg yolk is the better part. One of the main reasons that i made this is because i had just made garlic Mayonnaise and had a bowl of egg whites left over that i need to use.