Hi Yes you are correct just seperate the yolk from the white. Toss the yolk either down the drain or in the garbage. Make your omlet the same way you would normally. Good luck

If you have a pet, you could feed the yolk to them, or use the yolk on your scalp/hair too (with vinegar to wash and with oil to condition).

Yep, just like OneXSport said, just toss the yolks! Sometimes if I want a little color in my omelet, though, I'll use one whole egg and two additional whites....this works well too!

Oh, and also, for those of you who love fried egg sandwiches (as I do) these turn out just as good (if not better!!) made with only the whites!

Yes, I too just toss the yolks. I don't mind the waste, it works out well for me and I have ZERO guilt about doing so. I've never bought an egg white product.

I crack the egg open and go back and forth in the shells, till the yolk is out. I spray a non stick pan with cooking spray and put my egg whites in there, on a medium heat, flip it when it's well done and cook further.

I used to make a ton of sauteed veggies to have on hand when I was eating omlettes every day. I'd cook up a bunch, close to a weeks worth, and have it all ready to go. I used, onions, peppers, spinach and mushrooms usually. Anything goes really.

You can also make mini omelettes in muffin pans. I have done that. Mix up the egg and whatever veggies you want and then stick them in a muffin pan in the oven. Don't know the temperature, 350 for 20-30 minutes sounds right though.

Here is a really easy way. Just make sure your skillet handle is oven proof! You can vary the ingredients. I sent to you just so you would have the method. I usually saute veggies before I put them in at least a couple of minutes but some people don't. I add the veggies at the very beginning and add the cheese just before I put it under the broiler. Hope this helps!

Ohh.. I don't use egg white product either. Something about it tastes off to me.



Herbed Egg White Omelet with Tomatoes From Food Network Kitchens


1/2 cup grape tomatoes, halved
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
5 large egg whites or 1 1/2 cups egg whites
1/4 cup roughly chopped flat-leaf parsley leaves
3 cups mixed baby greens or mesclun

Position a rack on the shelf closest to the broiler, and preheat the broiler to high heat.
Toss the tomatoes with the vinegar, and 1 teaspoon of the olive oil. Season with salt and pepper; set aside.

Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the parsley. Add the remaining 2 teaspoons olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes.

Transfer the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the tomato salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining tomato salad on top. Serve with the baby greens on the side.

There is also a commercial product if you prefer. I just separate personally, but I know most restaurants prefer to use Eggbeaters rather than to spend the time separating the whites from the yolks. If I'm remembering correctly, Eggbeaters look more like whole eggs than plain egg whites do. They come in a container that looks like a milk container.

I like to whip my egg whites until they're frothy, then use them for the omelettes. The appear bigger once they finish cooking, and my hubby doesn't know better form egg white omelettes and whole egg omelettes

It's much cheaper to seperate the whites from the eggs yourself, and I know I've heard objections about waste, but when you think about it, throwing the yolks down the sink is less wasteful than building a factory, paying for machinery, paper cartons, utility bills, salaries, and transportation costs in creating egg white products.

I personally don't care for egg white only omelettes. I think the texture and taste is off, however I can use up to four egg whites per whole egg, and hardly notice the difference. For the additional 50 - 60 calories, I like to use at least one yolk. However, I don't have a cholesterol problem.

wow, all these egg white omlette recipes sounds good. It makes me want to cook! lol

I eat egg white omelets almost everyday. Here is how I do it...
I take a cereal bowl spray it with pam, then crack 4 eggs, (toss the yolks down the drain) then just put the eggwhites into the bowl, then I just cut up some onion, red or green peppers, (any veggies work sometimes I throw in mushrooms, sometimes black olives etc. ), toss on some mrs dash no sodium southwest chipolte, cover the bowl with a paper towel and nuke for 2.5 minutes and then you will have a big thick and yummy veggie omelet, I like to eat this omelet between 2 slices of whole wheat bread toasted.....
It is super fast for any meal of the day and a very filling protein meal that is good for you and tastes awesome!