Description
A light and protein-rich omelette made with fluffy egg whites, sautéed spinach, sun-dried tomatoes, and crumbled feta. This 10-minute breakfast is flavorful, satisfying, and perfect for a healthy start to the day.
Ingredients
- 3 large egg whites (or 1/2 cup liquid egg whites)
- 1 tablespoon olive oil
- 2 tablespoons red onion, finely minced
- 2 tablespoons sun-dried tomatoes, minced (preferably oil-packed)
- 2 cups baby spinach, fresh and slightly chopped
- 2 tablespoons crumbled feta cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep ingredients: mince onion and sun-dried tomatoes; wash spinach.
- Whisk egg whites in a bowl until slightly frothy.
- Heat olive oil in a nonstick skillet over medium heat. Add red onion and sauté for 2 minutes until translucent.
- Add sun-dried tomatoes and spinach. Season lightly with salt and pepper. Cook until spinach wilts, about 1 minute.
- Push veggies to the center of the skillet. Pour egg whites around them and reduce heat to medium-low.
- Gently lift edges of omelette to let uncooked whites flow underneath as it sets.
- Once almost set, sprinkle feta over the center. Fold one side over to cover the filling and cook for 30–60 seconds more.
- Slide onto a plate and serve hot. Garnish as desired.
Notes
- Add mushrooms, bell peppers, or zucchini for more vegetables.
- Swap feta with goat cheese, mozzarella, or parmesan.
- Use one whole egg plus two whites for a richer texture.
- Add chili flakes or herbs like dill or basil for extra flavor.
- Include chopped cooked turkey or chicken for more protein.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 omelette
- Calories: 180
- Sugar: 2g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 10mg
