Feta and Spinach Egg White Omelette

This feta and spinach egg white omelette is a delicious, low-calorie, protein packed way to start your day.

Course Breakfast

Cuisine American

Keyword egg white Omelettes

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 345kcal

Author Liz DellaCroce

Ingredients

3 egg whites yolk removed - see notes
1 tablespoon olive oil
2 tablespoons red onion minced
2 tablespoons sun-dried tomatoes minced
2 cups baby spinach
2 tablespoons crumbled feta cheese

US Measurements - Convert to Metric

Instructions

In a small bowl, whisk the egg whites until light and fluffy, about 1 minutes.
Heat a large non-stick pan on medium heat. Drizzle pan with olive oil then saute onions for 2 minutes until translucent.
Add sun-dried tomatoes, spinach and saute an additional minute or so until spinach is wilted. Season with a bit of salt and pepper to taste.
Using a rubber spatula, move all of the veggies into the center of the pan. Pour in egg mixture and reduce heat to medium. As the eggs cook, use the spatula to lift up the cooked eggs and hold the pan allowing the runny mixture to move to the outside edge. Continue doing this method until you can easily move your spatula around the entire edge of the pan.
During the last minute of cooking, sprinkle feta on top. Fold over eggs before serving.

Notes

To separate yolk from egg whites, carefully pour the yolk back and forth between the two shell halves, allowing the whites to slip out. Alternatively, hold the egg gently in your hand letting the whites slip through your fingers.

Nutrition