Sunrise Egg White Omelette Recipe

Prepare egg mixture

In a medium bowl, whisk together 6 egg whites and 1 whole egg (if using) until combined. Add 2 tablespoons milk or water, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until slightly frothy.

Taste a small drop (or quickly cook a teaspoon in a pan) and adjust seasoning if needed.

Prepare fillings

While the eggs rest, halve and pit 1/2 avocado and slice into thin pieces or mash lightly with a fork. Chop or crumble 2 cooked bacon strips. Halve 4 cherry tomatoes and thinly slice 1 tablespoon green onions. Measure 1/4 cup shredded cheese.

Keep fillings ready nearby so the omelette can be filled quickly once cooked.

Cook omelette

Heat a nonstick skillet over medium-low heat and add 1 teaspoon butter or oil, swirling to coat. Pour the egg white mixture into the pan and let it sit undisturbed for about 10–20 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the top is mostly set but still slightly glossy, about 2–3 minutes total.

Add fillings

Evenly distribute the shredded cheese, crumbled bacon, halved cherry tomatoes, and avocado slices across one half of the omelette. Sprinkle the sliced green onions on top of the fillings.

Fold and finish

Carefully fold the empty half of the omelette over the filled half. Let it cook another 30–60 seconds to warm the fillings and melt the cheese. If you prefer a lightly browned exterior, increase heat slightly for the last 20–30 seconds while watching closely.

Plate and garnish

Slide the omelette onto a plate. Garnish with chopped cilantro or parsley and serve with hot sauce or salsa to taste.