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Protein omelette

Author
Cookinero 1 Nov 2025
700
Protein omelette

Protein steam omelette is a dish for dieters and people leading an active lifestyle. Protein omelette can be cooked in a frying pan or steamed in a steamer. Protein steam omelette is good for restoring muscles after an intense workout. Protein omelette in a frying pan is also a fasting dish. Before cooking protein omelette, you need to separate the yolks from the whites. The protein omelette recipe calls for egg whites, milk and salt.

How to cook Protein omelette

Step 1

Protein omelette

Using a whisk, beat the egg whites until lightly foamed. Add a little salt. Pour in the milk and beat the foam again.

Step 2

Protein omelette

Cook the omelette using steam. Prepare a steamer or multicooker. Pour the egg mixture into the pan. Do not fill the pan to the very top, as the omelette will rise during cooking. Pour water into the steamer. Install the grate, place the pan with the protein mixture on it. Cover the steamer with a lid. Cook for 15 minutes. Place the omelette on a plate, sprinkle with grated cheese.

Protein omelette - FAQ About Ingredients, Baking Time and Storage

Yes, you can use whole eggs, but note that the texture and protein content will change. Using whole eggs will result in a richer, slightly denser omelette compared to the lighter, airier texture from egg whites alone. You may need to adjust the milk quantity slightly.
You can substitute milk with an equal amount of water, unsweetened almond milk, or oat milk. However, using a milk alternative might slightly change the flavor. For a richer taste, a splash of cream can be used, but this will increase the fat content.
Yes, you can. Pour the mixture into a well-greased, heatproof bowl. Cover tightly with foil. Place the bowl on a wire rack in a large pot with about an inch of simmering water (double boiler method). Steam for 15-20 minutes, or until set. Alternatively, you can bake it in a preheated 350°F (175°C) oven in a greased dish for about 20-25 minutes.
Store leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or a steamer until warmed through. Be aware that reheating may make the texture a little rubbery. It is not recommended to freeze this omelette as the texture becomes very rubbery.
Absolutely! Feel free to add finely chopped herbs (like chives or parsley), finely diced vegetables (like mushrooms or bell peppers), or cooked meats (like ham or chicken) into the egg mixture before steaming. Just be sure any additions are finely chopped or pre-cooked to ensure they distribute evenly and cook through properly.
Yes, this recipe, as written, is naturally gluten-free as it uses no flour or other gluten-containing ingredients. Just be sure that any ingredients you add as substitutions or additions (like pre-shredded cheese) are also gluten-free, as some brands might use anti-caking agents containing gluten.
A few things could be the culprit: 1) The egg whites may not have been whisked enough - they should be foamy but not stiff. 2) The steamer might not have been hot enough when you placed the omelette in; wait for the water to boil vigorously. 3) The lid might not have been tight, letting steam escape. Don't worry, it will still taste great!
It's best served fresh, as the texture is light and delicate. However, you can mix the egg white mixture (without cooking) and keep it in the fridge for a few hours before cooking. Cook just before serving. Leftover cooked omelette can be refrigerated and reheated, but the texture will be denser.

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