Recipes // Breakfast // White Omelet

White Omelet

  • 2-3 teaspoons butter or oil
  • 4-8 egg whites
  • 2 tablespoons milk (makes the eggs fluffy)
  • 4-6 tablespoons soft cream cheese
  1. In a medium skillet warm butter or oil over medium heat, spreading evenly over the skillet.
  2. Whisk egg whites and milk together.
  3.  Add half of the egg mixture to the skillet, spreading evenly around the skillet so the omelet is equal in thickness and width.
  4. When the egg is cooked about halfway, lift the edges carefully with a spatula until it releases from the skillet but is still intact. Flip the omelet over and cook on the other side.
  5. Add half of the cream cheese (and other fillings, if using) on half of the omelet. Fold the omelet over so it looks like a half-moon, and cook until cream cheese is melted.
  6. Repeat with the remaining egg mixture and cream cheese.

Serves 2-4

Recipe courtesy Kevin Roberts, Kissing in the Kitchen

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