Spinach, Feta, and Herb Egg White Omelet
Ingredients
- 1 tsp extra virgin olive oil
- ¼ cup onion ¼-inch dice
- 1 small clove garlic minced
- 2 cup packed fresh baby spinach leaves
- 3 Tbsp fresh chopped parsley divided
- cooking spray preferably olive oil
- 3 egg whites lightly beaten
- 1 pinch kosher salt
- 1 pinch fresh cracked pepper
- 1 pinch Old Bay seasoning optional
- 2 Tbsp garlic and herb feta cheese divided
Instructions
- Heat the olive oil in a medium-sized, nonstick skillet. Add the onion and saute until lightly browned. Add the garlic, spinach leaves, and 1 tablespoon parsley. Cook, tossing, until the spinach is nice and wilty. Remove the spinach-onion mixture to a plate and set aside.
- With a paper towel, wipe out the nonstick pan. Spray the pan well with olive oil and heat over medium heat. Lightly mix in the salt, pepper, Old Bay, and 1 tablespoon parsley into the egg whites. Add the egg whites to the pan. Let cook until just about cooked through (don't touch it!). Add the spinach-onion mixture down the middle of the pan over the egg whites. Sprinkle 1 tablespoon feta cheese.
- Using a spatula (or two - I use a spatula and rubber spatula together), gently fold one side of the egg whites over top the spinach. Repeat with the other side to form the omelet (it will probably tear a little since the egg whites are delicate - this is ok! mine did).
- Transfer omelet to serving plate. Sprinkle the remaining feta and parsley over top and serve. Yield: 1 omelet.
Nutrition
Calories: 150kcal (8%) | Carbohydrates: 6g (2%) | Protein: 16g (32%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Monounsaturated Fat: 3g | Sodium: 217mg (9%) | Potassium: 440mg (13%) | Fiber: 1g (4%) | Sugar: 1g (1%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!