Spinach and Feta Egg White Omelet
A warm, fluffy omelet packed with spinach and feta flavors, perfect for breakfast or a light lunch.
Ingredients
Main ingredients
- 4 large large egg whites
- 0.75 cup black pepper
- 0.25 tsp ground black pepper
- 0.13 tsp garlic powder
- 0.13 tsp smoked paprika
- 1 tsp olive oil
- 1 tsp red onion, finely diced
- 0.25 cup red bell pepper, finely diced
- 1 cup fresh baby spinach, chopped
- 4 tsp fat-free feta cheese, crumbled
- 4 slices sprouted whole grain, Ezekiel 4:9 flourless bread, low sodium
Instructions
Preparation
- In a medium bowl, place the egg whites and whisk together with black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a nonstick skillet over medium heat. Add red onion and red bell pepper, sautéing until softened (about 2–3 minutes).
- Stir in fresh spinach and cook for another 1–2 minutes until wilted, then remove the vegetable mixture from the skillet and set aside.
Cooking the Omelet
- Wipe the skillet clean and spray it with cooking spray before returning it to medium-low heat.
- Pour a quarter of the egg mixture into the skillet, tilting it to achieve an even spread. Cook for 2–3 minutes or until the edges are set.
- On one half of the omelet, sprinkle a quarter of the cooked vegetables and 1 tsp of feta cheese.
- Carefully fold the omelet in half and cook for an additional 1–2 minutes until fully set. Transfer to a plate and repeat for the remaining omelets.
Serving
- Serve the omelet with lightly toasted slices of bread, fresh fruit, or a light salad.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave for 30-60 seconds.