Name: Mediterranean egg white omelet
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 9 large egg whites; 2.5 oz fresh spinach, chopped; 1/2 cup cherry tomatoes, halved; 3 tbsp reduced-fat feta cheese, crumbled; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

324 calories

Protein: 40g; 49% of calories
Carbs: 16g; 20% of calories
Fat: 11g; 31% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the spinach and tomatoes. Cook for 3 minutes until the spinach is wilted and the tomatoes have softened. Season with a pinch of the salt and pepper, then remove the vegetables from the pan and set aside.
Wipe out the skillet if needed and return it to medium heat. Pour the egg whites into the skillet and season with the remaining salt and pepper. Let the eggs set for 3 minutes, occasionally lifting the edges with a spatula to let the raw egg run underneath. Done when whites are set and opaque.
Spread the sautéed vegetables and the crumbled feta over one half of the egg whites. Cook for 1 minute to warm the cheese. Fold the other half of the eggs over the filling and slide the omelet onto a plate.

Nutrition

Ingredients

Instructions

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