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Fluffy Egg White Omelette Recipe with Fresh Chives and Tomatoes

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A light, airy egg white omelette with fresh chives and juicy tomatoes, perfect for a quick, healthy breakfast or brunch.

Ingredients

Scale
  • Egg whites from 4 large eggs (about 120 ml / 4 fl oz)
  • 2 tablespoons fresh chives, finely chopped
  • ½ cup cherry tomatoes, halved or quartered (about 75 g)
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • Optional: 2 tablespoons grated cheese (cheddar or feta)

Instructions

  1. Separate the egg whites from 4 large eggs and place in a clean, dry mixing bowl.
  2. Whip the egg whites using an electric mixer on medium speed until soft peaks form, about 3-5 minutes.
  3. Finely chop 2 tablespoons of fresh chives and halve or quarter cherry tomatoes to make ½ cup; set aside.
  4. Heat a non-stick skillet over medium-low heat and melt 1 tablespoon unsalted butter, swirling to coat the pan evenly.
  5. Gently fold the chopped chives, a pinch of salt, and freshly ground black pepper into the whipped egg whites without deflating them.
  6. Pour the egg white mixture into the warm skillet and spread evenly. Scatter cherry tomatoes over the top.
  7. Cook undisturbed for 3-4 minutes until edges set and top is mostly firm but slightly moist.
  8. If using cheese, sprinkle it over half the omelette, then fold the other half over the cheese and cook for another 1-2 minutes to melt.
  9. Slide the omelette onto a warm plate and serve immediately.

Notes

Use cold eggs for better whipping. Avoid yolk contamination to ensure egg whites whip properly. Cook on low heat to keep omelette tender and fluffy. If using dried chives, reduce quantity to about 1 teaspoon. Butter can be substituted with neutral oil for dairy-free option.

Nutrition

Keywords: egg white omelette, fluffy omelette, healthy breakfast, chives, tomatoes, low-carb, gluten-free, quick breakfast

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