Egg White Greek Omelet
A flavorful Greek egg white omelet featuring tomatoes, spinach, feta, and Kalamata olives offers a lower cholesterol alternative to traditional whole egg versions.
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Instructions
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Separate egg whites from yolks, reserving yolks for other use.
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Beat egg whites until frothy, then season with 1/2 teaspoon each of salt and pepper.
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Chop tomatoes, spinach, and olives.
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Heat olive oil in a nonstick or cast-iron skillet over medium heat.
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Reduce heat to low, then pour egg whites into the pan and swirl to coat the bottom.
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As the edges set, use a spatula to gently push cooked egg from the edges towards the center, allowing uncooked egg to flow underneath.
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When the egg is almost set, add chopped tomatoes, spinach, and feta cheese to one half of the omelet.
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Fold the other half of the omelet over the filling and cook for 30 seconds to 1 minute, until warmed through.
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Slide the omelet from the pan and serve immediately.