Bacon & Spinach Egg White Omelette

This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. So satisfying! | NatashasKitchen.com

I went out to breakfast with my childhood bestie Inna and ordered this fluffy egg white omelette; loaded with bacon, mushrooms, cheese, and fresh spinach which softened perfectly inside the omelette. It was so satisfying but felt light on the stomach being egg whites only; such a treat! I’ve re-created it twice at home and my husband and son gave rave reviews.

Why egg whites only?? The best way to ruin an omelette is to overcook your scrambled eggs (because overcooking the yolks gives them a very eggy taste), but you don’t have that problem with this egg white only omelette.

This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. So satisfying! | NatashasKitchen.com

Recipe Tips:

Don’t use a pan larger than 10″ or it will be difficult to flip the omelette. Butter is best to keep the egg whites from sticking to the pan. For fluffiest results, whip your egg whites just before sauteeing and re-whip the whites before cooking the second omelette.

Ingredients for 2 Breakfast Omelettes:

6 large egg whites
2 tsp butter
4 strips of cooked bacon, crumbled
6 medium mushrooms, sliced
1 Tbsp olive oil
1/2 cup fresh spinach leaves, stems removed
1/2 cup Colby Jack Cheese, finely shredded
1 roma tomato, diced
Fresh Chives, to garnish (optional)
Salt and Pepper, to taste

This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. So satisfying! | NatashasKitchen.com

How to Make Egg White Omelettes:

1. Saute bacon over medium heat, turning a couple of times until crisp. Drain on paper towels and chop.

2. Saute mushrooms (you can do it in the same pan as bacon) over medium heat with 1 Tbsp olive oil until golden and soft. Season lightly with salt and pepper and remove from heat.

Bacon Spinach & Mushroom Egg White Omelette-2

3. Heat a 10-inch nonstick pan over medium heat and coat bottom of pan with 1 tsp butter. Just before adding eggs to the pan, whisk them until frothy (I used this hand cranked egg beater to speed up the process). Add half of the egg white mixture (enough to coat the pan).

Let cook for 2 min or until the bottom is starting to turn golden. Use a large spatula to gently flip the egg whites over (this omelette spatula from OXO is perfect for omelet lovers).

This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. So satisfying! | NatashasKitchen.com

4. Immediately sprinkle 1/4 of cheese over the surface. Place spinach on one half and sauteed mushrooms and bacon on the other half. Use a spatula to fold omelet in half, being careful not to deflate your fluffy eggs. Slide onto a serving plate and sprinkle with 1/4 of cheese, then top with diced tomatoes and chives if desired. Repeat Steps 3 & 4 for second omelette.

This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. So satisfying! | NatashasKitchen.com

This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. So satisfying! | NatashasKitchen.com

Bacon Spinach & Mushroom Egg White Omelette

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. It's so satisfying but feels light on the stomach.
Author:
Skill Level: Easy/Medium
Cost To Make: $7-$10
Serving: 2 omelettes

Ingredients

  • 6 large egg whites
  • 2 tsp butter
  • 4 strips of cooked bacon, crumbled
  • 6 medium mushrooms, sliced
  • 1 Tbsp olive oil
  • ½ cup fresh spinach leaves, stems removed
  • ½ cup Colby Jack Cheese, finely shredded
  • 1 roma tomato, diced
  • Fresh Chives, to garnish (optional)
  • Salt and Pepper, to taste

Instructions

  1. Saute bacon over medium heat, turning a couple of times until crisp. Drain on papertowels and chop.
  2. Saute mushrooms (you can do it in the same pan as bacon) over medium heat with 1 Tbsp olive oil until golden and soft. Season lightly with salt and pepper and remove from heat.
  3. Heat a 10-inch nonstick pan over medium heat and coat bottom of pan with 1 tsp butter. Just before adding eggs to the pan, whisk them until frothy (I used this hand cranked egg beater to speed up the process). Add half of the egg white mixture (enough to coat the pan). Let cook for 2 min or until the bottom is starting to turn golden. Use a large spatula to gently flip the egg whites over (this omelette spatula from OXO is perfect for omelet lovers).
  4. Immediately sprinkle ¼ of cheese over the surface. Place spinach on one half and sauteed mushrooms and bacon on the other half. Use a spatula to fold omelet in half, being careful not to deflate your fluffy eggs. Slide onto a serving plate and sprinkle with ¼ of cheese, then top with diced tomatoes and chives if desired. Repeat Steps 3 & 4 for second omelette.

Notes

Recipe Tips: Using a pan larger than 10" makes it difficult to flip the omelette. Butter is best to keep the egg whites from sticking to the pan.

 

♥ FAVORITE THINGS ♥
Shown in this post: (no one paid us to write this; just affiliate links for stuff we love):
* The oxo egg beater makes whisking easy
* We’ve had these non-stick Circulon pans for 10 years.
* This Wusthof Santoku Knife is awesome for veggies & anything really

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This fluffy egg white omelette is loaded with bacon, mushrooms, cheese, and fresh spinach which softens perfectly inside the omelette. So satisfying! | NatashasKitchen.com

Read comments/reviewsAdd comment/review

  • Ryan
    January 17, 2018

    what kind of mushrooms did you happen to use for this recipie ? Reply

    • Natasha
      natashaskitchen
      January 18, 2018

      Hi Ryan, they were labeled as “baby bella” but they are just plain brown button mushrooms. Reply

  • Jaja
    April 22, 2017

    I made this breakfast this morning. My husband and I enjoyed it. Because of the shortage of the material I substituted a couple of ingredients such as
    – instead of bacon used slightly smoked ham
    – instead of spinach used aragula
    – instead of 6 egg whites used 4 eggs
    – shredded mozzarella cheese.
    Thank you so much for sharing this ingredients with us. Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Jaja, you are very welcome and nice job with substitutions 😬 Reply

  • June 29, 2015

    I love everything in here Natasha! The egg, bacon, mushroom and cheese. Everything! I’m excited to try to make an omelette using only the white one. It’s definitely healthier! Love it! I really do! 🙂 Reply

    • Natasha
      natashaskitchen
      June 30, 2015

      You’re in for a treat! Thanks Maureen 🙂 Reply

  • This omelette looks amazing! I love how pretty it is too! A show stopper! Reply

    • Natasha
      natashaskitchen
      June 26, 2015

      Thank you Shelby! You’re so nice :). Reply

  • I literally eat this every single morning for breakfast.I always feel so motivated after I eat it. Reply

    • Natasha
      natashaskitchen
      June 26, 2015

      Isn’t it a feel good meal?! I agree. I feel so energized after this omelette. 🙂 Reply

  • Liudmila
    June 25, 2015

    Thank you, Natasha! It’s like you read my mind! I was thinking about Omelette today. And this one is perfect . Reply

    • Natasha
      natashaskitchen
      June 25, 2015

      You are welcome Liudmila, enjoy :). Reply

  • Angelika
    June 24, 2015

    Yum! I got to try this! What can I make with the yolks? Reply

    • Natasha
      natashaskitchen
      June 24, 2015

      You can use the egg yolks for custard – like in my poppyseed cake with custard. 🙂 Reply

  • June 24, 2015

    What a pretty omelette! I’ve never tried an egg white only omelette, this looks delicious. Mushrooms and bacon and cheese, it all comes together in a perfect combination. I need to make this for my husband and I asap 😉 Reply

    • Natasha
      natashaskitchen
      June 24, 2015

      It is soooo good! I’m obsessed with egg white omelets lately. I hope you love it too! Reply

  • June 24, 2015

    I had no idea about that whole white egg theory about overcooking eggs…I’m passing this along to my wife! Not that I want to complain about the food situation, because then I’d have to do the cooking. And my Dr. says I have high cholesterol…..at my age!!!! So I know these are the types of recipes I can have now. Wife will be thrilled. Very nutritious but tasty too. Reply

    • Natasha
      natashaskitchen
      June 24, 2015

      That’s true – this does have less cholesterol without the egg yolk which makes it a healthier omelette. Reply

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