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Don’t throw out those egg whites! We have the perfect recipes that’ll use ’em up real good.
Prep: 10min
Total:
Yield: 4
Servings:
Nutrition Facts : calories 250-500
Ingredients:
- Egg whites
- chocolate
- almonds
- nuts
- meringue
- flour
- sugar
- caramel
- whipped cream
- peanut butter
- shashuka
- champagne
- chicken broth
- white chocolate
- cream cheese
- cheddar cheese
- gin
Wondering how to use up leftover egg whites if you’ve made flan or custard lately and don’t know what to do with them? From macaroons to muffins to cakes, there are plenty of ways to use leftover egg whites.
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Ingredients:
- Coconut Macaroons
- German Hazelnut Macarons
- Egg White Muffins
- Flourless Chocolate Cookies
- Meringue Cookies
- Pavlova
- Angel Food Cake
- Chocolate Angel Food Cake
- Egg White Brownies
- Egg White Frittata
- White Cake
- Veggie Egg White Bites
- Chocolate Orange Meringue Cookies
- Gumdrop Cookies
- Double Chocolate Chip Cookies
- Strawberry Angel Food Cake
- Almond Macaroons
- Lemon Angel Food Cake
- Chocolate Egg White Omelet with Peanut Butter Drizzle
- Lime Angel Food Cake
- Keto Bread
- Pignoli Cookies
- Italian Almond Cookies
- White Cupcakes
- Strawberry Muffins
Instruction:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
I used to think that an egg-white omelet couldn't be as good as a "real" one. I was wrong. This omelet is golden and so delicious!
Prep: 10min
Total: 20min
Yield: 1
Servings: 1 omelet
Nutrition Facts : servingSize 1 omelet, calories 149 kcal, Carbohydrate 4 g, Protein 19 g, Fat 6 g, Sodium 461 mg, Fiber 1 g
Ingredients:
- 4 large egg whites
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon grated Parmesan cheese ((See notes below for additional options))
- 1/4 cup chopped scallions (green parts)
- 1/3 cup firm cherry tomatoes (halved)
- Olive oil spray
Instruction:
- Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
- Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
- Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
- Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
- As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
- When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful – it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
- After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
- Fold the omelet, slide it onto a plate, and serve.
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