Feta and Spinach Egg White Omelet

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

Breakfast is something I usually drink in the form of a smoothie, but I love eating eggs when I have a few extra moments to cook or eat at home before starting my day. Packed with protein and low in calories, eggs are the perfect way to help you feel full until lunch while also getting essential vitamins and nutrients. My Feta and Spinach Egg White Omelet is a delicious way to start the day and meet your healthy eating goals, especially if you’re trying to cut calories!

Ingredients

• Protein: While the yolk contains the bulk of the nutrients, egg whites are almost entirely protein with no fat or carbs, making it very popular for those trying to lose weight or build muscle.
• Olive oil: I cook with olive oil most often as it is a heart-healthy oil that has a mild flavor.
• Red onion: Vibrant in color and flavor, it softens and sweetens as it cooks.
• Sun-Dried Tomatoes: Sun-dried tomatoes have a slightly chewy texture and add a nice tartness and acidity to the omelette.
• Spinach: I usually use baby spinach as the leaves are smaller to begin with and it cooks quickly. Spinach is packed with nutrients like vitamin E and magnesium.
• Feta cheese: A soft, crumbly cheese made from goat’s milk that’s flavorful and salty.

How to make Feta and Spinach Egg White Omelet

Start your feta and spinach and egg white omelette by dicing your red onion, shredding the sun-dried tomatoes, and washing your baby spinach.

Next, take your eggs and separate the yolks from the whites. My favorite way of doing this is to simply pass the yolk back and forth between two halves of the bowl and drop the egg white into the bowl.

Then beat the egg whites in a bowl.

Next, heat the olive oil in a skillet over medium-high heat.

Add the onion and tomato to the pan and cook until the onion is soft and starting to look translucent.

Add the spinach and a pinch of salt and pepper and cook until the spinach wilts.

Once the spinach is wilted and light green, turn the heat down to medium.

Then take your egg white and pour it over the top of the veggies.

When the egg whites are almost done, crumble the feta on top before folding the edges of the egg over the center and forming the omelette.

Serve with Kalamata olives or garnish with scallions or parsley and enjoy your feta, spinach and egg white omelette!

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Omelets are quick and easy to make at home, and my Feta Spinach and Egg White Omelette is a healthy and delicious way to start the day.

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