Mini egg white omelettes

Mini omelettes with chilli and sea vegetables

Mini egg white omelettes

A unique take on a savoury canapé to add to your repertoire, this dairy free omelette recipe makes perfect party food. A versatile recipe that can support a variety of different toppings.

SERVES: 18 mini omelettes PREP TIME: 10 mins COOK TIME: 10 mins


  • 8 large pieces wakame
  • 2 heaped tablespoons arame
  • 6 egg whites
  • Fresh black pepper
  • 3 large red chillies, de-seeded
  • 2 tablespoons olive oil


  1. Cover the wakame and arame with boiling water and leave them to sit for 5 minutes before draining and drying thoroughly.
  2. In a food processor blend all the ingredients together until chillies, wakame and arame are finely chopped and the egg whites are bubbly.
  3. Heat olive oil in a non-stick pan, over a medium heat, until it is just smoking.
  4. Using a spoon, drop 3cm size rounds of the mixture into the oil and cook for approximately 3 minutes until they are golden underneath and easy to turn over.
  5. Cook for a further 3 minutes and then place them on some kitchen towel to remove excess oil.
  6. Serve immediately or let them cool and place into a container for later.
  7. Can be stored for up to two days in the fridge. Best served at room temperature rather than straight from the fridge.


  • Great for packed lunches and light meals with salad or steamed vegetables.
  • The same recipe can be used for large omelettes.
  • Swap the sea vegetables for other vegetables or herbs - spinach works well and oregano would be delicious.
  • Garnish with chopped fresh red chilli and/or fold a fresh baby spinach leaf around half of each omelette and secure with a cocktail stick.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

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