Egg White Omelette with Feta, Spinach, and Fresh Vegetables Recipe
This fluffy and healthy Egg White Omelette is packed with fresh vegetables and crumbled feta cheese, making it a delicious and protein-rich breakfast option. The combination of bell peppers, green onions, grape tomatoes, and spinach adds vibrant color and nutrients, while the Italian seasoning and garlic powder give it a flavorful kick. Cooked gently on the stovetop with minimal oil for a light and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Mixture
- 4 large egg whites (or 2/3 cup liquid egg whites)
- 1/4 tsp Italian seasoning
- 1/8 tsp garlic powder
- Salt, to taste (about 1/4 tsp)
- Black pepper, to taste (about 1/8 tsp)
Vegetables & Cheese
- 1/4 cup diced red bell peppers
- 2 Tbsp sliced green onion (light portion only)
- 6 medium grape tomatoes (or 8 small, halved)
- 1 cup packed baby spinach (about 1.5 oz), chopped
- 2 Tbsp crumbled feta cheese
Cooking Spray
- Avocado oil cooking spray (or olive oil cooking spray)
Instructions
- Prepare the egg mixture: In a mixing bowl, add the egg whites and evenly sprinkle Italian seasoning, garlic powder, salt, and black pepper. Whisk the mixture thoroughly until all ingredients are well combined. Set aside.
- Sauté the vegetables: Spray a 10 or 12-inch non-stick pan generously with avocado oil cooking spray. Add the diced red bell pepper and sliced green onion, then sauté for 2 minutes over medium heat to soften.
- Add more vegetables: Add the halved grape tomatoes to the pan and sauté for 1 minute. Then add the chopped spinach, spray a little more avocado oil, and sauté until the spinach wilts, about 1 minute. Reduce the heat to medium-low.
- Cook the eggs: Pour the egg white mixture evenly into the pan, tilting it to coat the base uniformly. Let the eggs cook while gently lifting the edges with a spatula to allow uncooked egg whites to flow underneath. Reduce to low heat, sprinkle crumbled feta cheese over the top, cover the pan, and cook until the eggs are set, about 2 to 3 minutes.
- Serve: Using a large spatula, fold the omelette in half carefully and slide it onto a plate. Serve warm for best flavor and texture.
Notes
- You can substitute feta cheese with other cheeses such as goat cheese or mozzarella if desired.
- For added protein, consider adding lean turkey or chicken breast.
- Adjust seasonings to your taste preference, especially salt and pepper.
- Use a non-stick pan to prevent sticking and to reduce the amount of oil needed.
- This omelette can be made ahead and refrigerated for up to 1 day; reheat gently before serving.
