Breakfast · Mediterranean
Greek egg white omelette with spinach, tomato and feta
A folded egg white omelette filled with wilted spinach, cherry tomatoes and a little crumbled feta.
- Serves
- 2
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 omelettes- 400 g egg whites
- 100 g baby spinach
- 150 g cherry tomatoes, halved
- 30 g feta cheese, crumbled
- 1 tsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
Method
Whisk the egg whites with the oregano and pepper until just frothy.
Heat half the oil in a non-stick pan over medium heat, add half the spinach and tomatoes and cook for 1 minute, until the spinach wilts. Tip onto a plate.
Pour in half the egg whites, swirl to cover the pan and cook for 3 minutes, until set underneath and barely wet on top.
Spoon half the vegetables and feta over one side, fold the omelette over and slide it onto a plate.
Repeat with the rest of the oil, vegetables, egg whites and feta for the second omelette.