|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||8%|
|Total Sugars 3g|
|Vitamin C 7mg||37%|
|*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.|
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.
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
Gather the ingredients.
Separate the egg yolks from the whites. Reserve the yolks for another use.
Beat the egg whites until they are a little frothy. Add salt and pepper, about a 1/2 teaspoon of each.
Chop the tomatoes, spinach, and olives to your desired size.
Heat the olive oil in a nonstick or cast-iron skillet over medium heat.
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.
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.
When the egg has almost set, add the chopped tomatoes, spinach, and feta cheese to one-half of the omelet.
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.
Use the spatula to help slide the omelet out of the pan. Serve immediately and enjoy.
- 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.
- 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.