Egg White Omelette

Name: Egg White Omelette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Egg whites 1 ¼ cup; Onions 0.7 oz; Parmigiano Reggiano PDO cheese (to be grated) 1 oz; Pecorino cheese 0.7 oz; Whole milk 2.7 tbsp; Potato starch ¼ cup; Extra virgin olive oil to taste; Sage to taste; Mint to taste; Thyme to taste; Fine salt to taste; Black pepper to taste

it de es fr br

160

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 160
Carbohydrates g 9.1
of which sugars g 2.1
Protein g 12.5
Fats g 8.2
of which saturated fat g 3.08
Fiber g 0.9
Cholesterol mg 12
Sodium mg 570

Difficulty: Very easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Very low

PRESENTATION

Recipe by
Rossella Maraio

An egg white frittata is a staple in Italian kitchens, really cherished for its simplicity and versatility. Tender egg whites combined with sharp pecorino cheese and loads of fresh herbs? Pretty much perfect. Italians often whip this up using leftover egg whites, especially after making custards or anything sweet. Honestly, it’s an ideal choice for healthy breakfast recipes—light yet moist and not fussy at all. Some folks like to add onions or zucchini, making this frittata both classic and adaptable based on what’s on hand. The golden finish is guaranteed whether you bake it or use the stovetop. But the oven? Super easy.

This crispy and airy frittata often pops up in talks about low-calorie frittata options and high-protein breakfast ideas. Works great with anything—inside a sandwich, next to a salad, or straight from the pan. Unlike a typical egg white omelette, this frittata is fluffier, thanks to the simple ingredients and gentle heat. People love that it feels light yet satisfying, and it’s so easy to swap in whatever vegetables you've got, from fresh herbs to leftover greens. This easy frittata recipe lets you bake a big batch, slice it up, and enjoy it hot or cold—perfect for quick meals.

Whether it’s breakfast, lunch, or dinner, this frittata really checks all the boxes. Italian families love how it brings everyone together, using up what’s on hand and ensuring each bite is tangy and fresh. It’s a true reflection of Italian cooking—simple, resourceful, and delicious, making sure nothing goes to waste while keeping everyone at the table happy and full. And look, you can't go wrong with that, can you?

How to prepare Egg White Omelette

To prepare the egg white omelette, clean and chop the onion, then add it to a pan with a splash of oil 1. Sauté for a few minutes over medium heat, stirring occasionally, until softened 2. Let the sautéed onion cool. Chop the herbs 3.

Pour the egg whites into a bowl 4, add the grated Parmigiano Reggiano DOP and Pecorino 5. Mix everything together 6.

Add the potato starch 7, stir until absorbed 8, then add the milk 9.

Salt 10 and incorporate the chopped herbs 11. Meanwhile, the onion will have cooled, add it to the egg whites 12.

Mix carefully 13 and pour the mixture into a round 7-8 inch pan lined with parchment paper (depending on the height you want to give the omelette) 14. Bake in a preheated static oven at 350°F for 25 minutes. Once ready, let it cool slightly before removing from the mold 15. The egg white omelette is ready to be enjoyed.

Storage

It's recommended to consume the egg white omelette immediately. You can store the egg white omelette in the refrigerator for up to one day. Freezing is not recommended.