Egg White Greek Omelet

Egg White Omelet

 Leah Maroney

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
504 Calories
39g Fat
7g Carbs
31g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 504
% Daily Value*
Total Fat 39g 50%
Saturated Fat 13g 67%
Cholesterol 777mg 259%
Sodium 1138mg 49%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 31g
Vitamin C 7mg 37%
Calcium 334mg 26%
Iron 5mg 28%
Potassium 436mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oftentimes, egg white omelets are bland since the yolk brings flavor to this breakfast dish. This recipe, however, is packed full of Greek goodness, including feta cheese, kalamata olives, sweet cherry tomatoes, and fresh chopped spinach, making it healthy as well as flavorful. It is easy to make and versatile; feel free to change or add whatever fillings you like depending on your preferences or what you have in the fridge.


  • 4 large eggs

  • Kosher salt and freshly ground black pepper, to taste

  • 1/4 cup cherry tomatoes

  • 1/4 cup fresh spinach

  • 1/4 cup kalamata olives

  • 1 teaspoon olive oil

  • 1/4 cup feta cheese

Steps to Make It

  1. Gather the ingredients.

    Egg White Omelet
     Leah Maroney
  2. Separate the egg yolks from the whites. Reserve the yolks for another use.

    Egg White Omelet
    Leah Maroney 
  3. Beat the whites until they are a little frothy. Add salt and pepper, about a 1/2 teaspoon of each.

    Egg White Omelet
     Leah Maroney
  4. Chop the vegetables to your desired size.

    Egg White Omelet
     Leah Maroney
  5. Heat the olive oil in a non-stick or cast iron skillet over medium heat.

    Egg White Omelet
     Leah Maroney
  6. Lower the heat to low. Pour the egg whites into the pan and swirl them around until the egg whites completely coat the bottom of the pan.

    Egg White Omelet
     Leah Maroney
  7. Use your spatula to pull the egg whites to the center, exposing parts of the pan and allowing the eggs to fill the exposed parts so that it cooks completely.

    Egg White Omelet
     Leah Maroney
  8. When the egg has almost set, add the chopped vegetables and the cheese to one half of the omelet.

    Egg White Omelet
    Leah Maroney 
  9. Fold the other half of the omelet over the filling. Cook for another 30 seconds to 1 minute, or until the filling is warmed through.

    Egg White Omelet
     Leah Maroney
  10. Use the spatula to help slide it out of the pan. Serve immediately and enjoy.

Recipe Variations

  • Chorizo Egg White Omelet: Replace the feta with a Mexican cheese blend, and add crumbled cooked chorizo instead of the kalamata olives. Top with diced avocado, salsa, and sour cream.
  • Veggie: Add sauteed mushrooms and onions, and feel free to swap out the feta for a shredded cheese or soft cheese of your preference. Eliminate the olives if you like.
  • Denver omelet: Use chopped red and green peppers, chopped onions, diced ham, and shredded cheddar instead of the feta and vegetables in the Greek omelet.
  • Mushroom and Goat Cheese: Saute some mushrooms with a little chopped garlic. To a plain egg white omelet, add the cooked mushrooms with crumbled goat cheese and sauteed spinach.
  • Turkey Sausage and Cheese: Add crumbled cooked turkey sausage and replace the feta with shredded cheese.


  • Cook the omelet on very low heat. This will prevent it from browning and will create a delicate texture.
  • Make sure to use a rubber spatula when cooking the omelet. Metal spatulas will break the egg whites and make it hard to neatly transfer to the plate.
  • If you are adding meats to the omelet, warm them first. They won't be heated through in the time it takes to cook the omelet if you add them at the end.