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Are you looking for a low-calorie meal or just a light breakfast, or do you want to stay on the clean-eating track? Then you must try this Blender Soufflé Omelette! It’s super healthy and totally delicious, and it’ll surely become one of your favorite breakfasts.
This fluffy and savory soufflé is stuffed with sautéed onions, cheese, mushrooms, spinach, and pepper that will tickle your taste buds. It’s easy, flavorful, budget-friendly, highly versatile, and only takes a few minutes to prepare.
The Ideal Omelette, with Plenty of Flavor and Texture
Egg white veggie omelettes are rich in nutrients and high in protein, making them ideal for individuals trying to lose weight. This recipe is also a great way to use up leftover egg whites if you’ve cooked a meal that only uses the yolks.
Why You’ll Enjoy Blender Soufflé Omelette
This recipe is unique since the liquid egg whites contain no fat or cholesterol, which makes it popular in weight-loss programs. Furthermore, this omelet has nutritional components and is high in protein, providing your body with the fuel it requires to begin the day.
The fact that liquid egg whites are already separated and ready for use makes them wonderfully convenient. You won’t have to separate the egg yolks from the whites, which will save you time.
Blending incorporates air into the liquid egg whites, resulting in a softer and fluffier omelet texture when cooked. This will make your omelette more unique and attractive to eat.
It’s also an excellent method to increase your vegetable intake and a fun idea to mix things up and enhance your veggie intake.
You can really fill this omelette with whatever you want because it is totally customizable. Clean up the refrigerator and fill it with all of your favorite toppings!
Making the Best Omelette is an Art. We’ve Mastered it!
Tips for the Best Blender Soufflé Omelette
For a standard-sized omelette, use the recommended serving size listed on the liquid egg white carton or the equivalent of 2-3 whole egg whites.
To cook the ideal omelet, use a nonstick skillet or pan. It is essential for flipping omelettes without tearing. A heat-resistant rubber spatula is another useful tool to have. It will assist you in flipping the top over the fillings.
If your pan has a broad cooking surface, the liquid will spread out too much. A pan with an 8- to 9-inch cooking surface is ideal. If you prefer a thicker omelette, you can use a smaller one, but the cooking time will be slightly longer.
If your pan becomes too hot, just reduce the heat or remove it from the stove for 10–20 seconds to avoid burning.
Exceptionally Flavorful and Satisfying plate
Frequently Asked Questions (FAQs):
Because the milk won’t completely mix with the eggs, adding milk will just make the omelet loose and runny.
Yes, an oven-safe skillet can be preheated in the oven at 350°F (180°C). When the skillet is hot and well-greased with melted butter and oil, pour in the egg mixture, cover with foil, and bake for 6 to 8 minutes. Uncover, add any filling to one half of the baked omelette, fold in a half-circle shape, and bake uncovered until the center is cooked.
It is necessary to serve an egg white omelette right away. As the eggs cool, the air trapped in the omelette is released, causing the eggs to lose their fluffy texture. Although it loses a lot of its traditional texture, it is still wonderful to eat.
A Great Way to Start your Day
- Liquid egg whites
- Olive oil
- Cream of tartar
- Baby Bella mushroom
- Cheddar cheese
In a medium skillet, heat olive oil on medium-high heat. Begin to sauté the diced onions for 3 minutes, then add in the mushrooms and spinach. Season with salt and pepper.
Continue to sauté for 5 minutes, then drain the sautéed vegetables and set aside.
To a high-speed blender, add the 1 cup liquid egg whites, cream of tartar, and a pinch of salt.
Blend on low for 3 whole minutes.
Return the skillet to the stove over medium-high heat after cleaning it, and spray it with cooking oil spray.
Allow the egg-white mixture to cook for about 2 minutes, or until the egg whites solidify and become fluffy.
On one end of the round egg whites, add the sautéed veggies.
Top the omelette with shredded cheese.
Cover the omelette and cook for another 2–3 minutes.
Using a spatula, fold one end of the round egg white over to cover the sautéed veggies and press.
Carefully slide the omelette onto a serving dish and enjoy it right away. It tastes delicious with hot sauce.
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Blender Soufflé Omelette
- nonstick skillet
- 1 cup liquid egg whites, or 8 ounce
- 2 tablespoon olive oil
- ⅛ teaspoon cream of tartar, add double if you like them extra fluffy
- 2 cups spinach
- ½ cup onion, cubed,small
- ¼ cup baby bella mushrooms, cubed or sliced
- 2 tablespoon sharp cheddar shredded cheese
- salt and pepper to taste
- In a medium or large skillet, heat olive oil on medium-high heat. Begin to sauté the diced onions for 3 minutes, then add in the mushrooms and spinach. Season with salt and pepper.
- Continue to sauté for 5 minutes or until most of the retained water has evaporated. Place the sautéed veggies in a strainer and set aside.
- To a high-speed blender, add the 1 cup liquid egg whites, cream of tartar, and a pinch of salt. Blend on low for 3 whole minutes.
- Clean the skillet you used, then place it back on the stove on medium-high heat. Spray the skillet with cooking oil spray or brush the skillet with olive oil.
- Once the skillet has heated, pour in the half of the egg white mixture. Allow it to cook for about 2 minutes. At this point, you will notice the egg whites begin to solidify and get fluffy. If you want it really thick then use the full cup of egg whites to make one omelette.
- On one end of the round egg whites, add the sautéed veggies, top with shredded cheese, and cover to cook for another 2-3 minutes.
- At this point, the cheese has melted and the egg whites have cooked. Using a spatula, fold one end of the round egg white over to cover the sautéed veggies and press.
- Carefully slide it onto a serving dish and enjoy right away. Delicious with hot sauce.