Egg White Greek Omelet

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 12/26/22
Egg white Greek omelet

The Spruce Eats / Leah Maroney
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
510 Calories
39g Fat
8g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 510
% Daily Value*
Total Fat 39g 50%
Saturated Fat 14g 68%
Cholesterol 777mg 259%
Sodium 1158mg 50%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 31g
Vitamin C 7mg 37%
Calcium 345mg 27%
Iron 5mg 29%
Potassium 466mg 10%
*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.)

Often, 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 and flavorful. In addition, 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.

Ingredients

  • 4 large eggs

  • Kosher salt, to taste

  • 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.

    Ingredients for egg white Greek omelet recipe gathered

    The Spruce Eats / Leah Maroney

  2. Separate the egg yolks from the whites. Reserve the yolks for another use.

    Egg yolks separated from the whites

    The Spruce Eats / Leah Maroney

  3. Beat the egg whites until they are a little frothy. Add salt and pepper, about a 1/2 teaspoon of each.

    Whisking the egg whites until frothy

    The Spruce Eats / Leah Maroney

  4. Chop the tomatoes, spinach, and olives to your desired size.

    Chopped tomatoes, spinach, and olives on a wooden cutting board

    The Spruce Eats / Leah Maroney

  5. Heat the olive oil in a nonstick or cast-iron skillet over medium heat.

    Heating oil in a skillet

    The Spruce Eats / Leah Maroney

  6. Reduce 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 whites cooking in a skillet

    The Spruce Eats / Leah Maroney

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

    Pulling egg whites to the center of the skillet using a rubber spatula

    The Spruce Eats / Leah Maroney

  8. When the egg has almost set, add the chopped tomatoes, spinach, and feta cheese to one-half of the omelet.

    Chopped tomatoes, spinach, olives, and feta added to omelet

    The Spruce Eats / 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.

    Omelet folded in half using a rubber spatula

    The Spruce Eats / Leah Maroney

  10. Use the spatula to help slide the omelet 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 sautéed 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: Sauté some mushrooms with a little chopped garlic. To a plain egg white omelet, add the cooked mushrooms with crumbled goat cheese and sautéed spinach.
  • Turkey Sausage and Cheese: Add crumbled cooked turkey sausage and replace the feta with shredded cheese.

Tips

  • 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. If you add them at the end, they won't be heated through in the time it takes to cook the omelet.