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Folded fluffy egg white omelette on a white plate garnished with fresh chives

Fluffy Egg White Omelette (Souffle Style)

This Fluffy Egg White Omelette is light, airy, and souffle style, made with whipped egg whites and cooked gently in a skillet until puffed and tender. This recipe makes 1 omelette.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 76
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Egg Whites from 3 large eggs
  • Salt pinch
  • Cream of Tartar pinch
  • 1 tbsp Butter or avocado oil or light olive oil for dairy free

Equipment

  • 1 Mixing Bowl Clean metal or glass, free of any grease
  • 1 Electric Hand Mixer Recommended over hand whisking
  • 1 10-Inch Non-Stick Skillet With a lid
  • 1 Pastry Brush For coating the pan with butter
  • 1 Spatula For folding and serving

Method
 

  1. Beat the Egg Whites – Add the egg whites, salt, and cream of tartar to a mixing bowl. Beat on medium speed until foamy, then increase to medium high and beat just until glossy soft peaks form. The peaks should hold briefly, with tips that gently curl over. Do not overbeat, or the omelette may deflate.
  2. Prepare the Skillet – Set a 10 inch non-stick skillet over medium low heat. Add 1 teaspoon butter and use a pastry brush to coat the bottom and sides of the pan. The butter should bubble lightly but not brown.
  3. Cook the Omelette – Reduce heat to low. Add the whipped egg whites to the skillet and gently spread into an even layer, about 1 inch thick. Cover with a lid and cook for 5 to 6 minutes. The lid traps steam and cooks the egg whites through, so there is no need to flip. It is done when the bottom is lightly golden and the top is mostly set and barely sticky to the touch. Do not overcook, or the omelette may deflate.
  4. Fold and Serve – With the help of a spatula, slide the omelette onto a plate and fold it in half right away. Hold it in place with the spatula for a few seconds so it stays folded. The omelette will deflate slightly on the plate, which is normal. Garnish with chives if desired, and serve right away with your favorite toppings.

Notes

This omelette is best enjoyed immediately while tall, warm, and airy. It will deflate and become denser as it sits. If you have leftovers, let the omelette cool briefly, then refrigerate in an airtight container within 2 hours of cooking, and enjoy within 1 to 2 days for the best texture. To reheat, microwave in short 15 to 20 second intervals just until warmed through. Freezing is not recommended, since the omelette may become watery or rubbery after thawing.