Earth Mama Egg White Omelettes

Whipping the egg whites gives this colourful, harvest inspired omelette a beautiful fluffy texture.

  • Prep time: 5 min
  • Makes: 2 Servings
  • Cook time: 50 min

Nutritional Information

Per Serving

  • Calories 310
  • Saturated Fat 1.5 g
  • Fat 16 g
  • Cholesterol 0 mg
  • Carbohydrates 19 g
  • Fibre 4 g
  • Sugar 3 g
  • Protein 23 g
  • Sodium 470 mg
  • Potassium* 650 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


balsamic glaze (optional)
halved grape tomatos
1/2 cup / 125 ml
baby arugula (plus extra for garnish)
each salt and pepper
1 1/3 cup / 325 ml
Naturegg Simply Egg Whites, well shaken
2 tbsp / 30 ml
sun-dried tomato paste
1/3 cup / 75 ml
drained, canned chickpeas
1 cup / 250 ml
cubed butternut squash or sweet potato
3 tsp / 15 ml
olive oil


  1. Preheat oven to 400°F (200°C). Toss squash with 1 tsp (5 mL) olive oil; spread on a baking sheet. Roast for 40 minutes or until tender and golden. Toss roasted squash with chickpeas and sun-dried tomato pesto.

  2. Heat 1 tsp (5 mL) oil in an 8-inch (20 cm) skillet set over medium-low heat. Use a whisk to whip egg whites with salt and pepper until very foamy and light. Pour half the egg whites into skillet. Cook, covered, for 2 to 3 minutes or until just set enough to fold.

  3. Arrange half the arugula over one side of omelette; top with half the squash mixture. Fold over to enclose. Cover and cook for 1 minute. Slide onto a plate and keep warm while preparing the second omelette with remaining ingredients.

  4. Garnish omelettes with additional arugula, tomatoes and balsamic glaze (if using) to serve.


  1. Add a cheese such as crumbled goat cheese, fresh mozzarella or shaved Parmesan to the filling.

  2. Replace sun-dried tomato pesto with regular basil pesto.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

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