Description
A light, protein-rich egg white omelette filled with peppers, tomatoes, spinach, and feta. Quick, flavorful, and perfect for a healthy breakfast or brunch.
Ingredients
- 4 large egg whites (or 2/3 cup liquid egg whites)
- 1/4 tsp Italian seasoning
- 1/8 tsp garlic powder
- Salt and black pepper, to taste
- 1/4 cup diced red bell peppers
- 2 Tbsp sliced green onion (light portion)
- 6 medium grape tomatoes, halved
- 1 cup (packed, 1.5 oz) baby spinach, chopped
- 2 Tbsp crumbled feta
- Avocado oil cooking spray or olive oil cooking spray
Instructions
- Spray a nonstick skillet lightly with cooking spray and heat over medium.
- Add diced bell peppers and green onion; sauté 2–3 minutes.
- Stir in tomatoes and chopped spinach until wilted; remove and set aside.
- In a bowl, whisk egg whites with Italian seasoning, garlic powder, salt, and pepper until frothy.
- Coat the skillet lightly again and pour in the egg whites; cook 30 seconds.
- Lift the edges gently, tilting the pan so uncooked egg flows underneath.
- Add the sautéed vegetables to one half of the omelette and sprinkle with feta.
- Fold, cook briefly until warmed through, and serve warm.
Notes
- Whisk egg whites well for extra fluffiness.
- Sauté vegetables first to prevent wateriness.
- Use a good-quality nonstick pan for best results.
- Swap feta for goat cheese or shredded mozzarella for a flavor twist.
- Prep Time: 5 minutes
- Cook Time: 7 minutes