Egg White Greek Omelette

For the mornings where you crave a diner-style omelette, make this protein-packed Egg White Greek Omelette for a filling breakfast. My Egg White Greek Omelette uses healthy ingredients such as egg whites, fresh veggies, and reduced-fat feta cheese, so it is a much healthier option than a traditional omelette. A low-fat, low-calorie breakfast with lots of flavor and cheese; sign me up! You will love this Egg White Greek Omelette as much as you love going out to Sunday Brunch.

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How Healthy is this Egg White Greek Omelette?

Each serving in this recipe is one entire omelette! A whole omelette will keep you full and energized throughout the day. Clocking in at 204 calories per serving, it is one breakfast you will not feel guilty about. There is also 19 grams of protein to keep you going!

This recipe is also low carb. Making this recipe as written will yield only 6 grams of carbohydrates. This recipe is great for keto and low carb diets. Interested in more low carb recipes? Check out my Keto Chicken Cordon Bleu Casserole.

 

What are the ingredients for this Egg White Greek Omelette?

• 2 eggs + 1 egg white, beaten
• ½ teaspoon extra virgin olive oil
• 3 tablespoon red onion, diced
• ½ Roma tomato, diced
• 1 cup baby spinach
• 1 tablespoon reduced fat Feta cheese crumbles
• 1 tablespoon basil, chopped
• pinch salt, to taste
• pinch black pepper, to taste

How do you make an Egg White Greek Omelette?

Begin by heating a small skillet (6-inch) over medium-low heat. Add the oil, onion, tomato, and spinach and cook for about 2 minutes, until onions soften and the spinach has wilted. Remove the cooked vegetables from the skillet and reserve on a plate.

Spray the skillet with nonstick cooking spray and pour the beaten eggs, seasoned with salt and black pepper. Allow the egg to set for about 30 seconds.

Using a rubber spatula, loosen the edges of the egg on all sides, then tilt the skillet upwards slightly. Pull the eggs upwards towards the center of the skillet, allowing the uncooked egg to run down to the exposed skillet walls. Repeat this action until nearly all of the uncooked egg, becomes cooked. The egg will take about 2-3 minutes to cook before filling it.

While the egg is still slightly uncooked, add the reserved cooked vegetables, Feta cheese, and basil to one side and fold the other side over to cover the filling. Cook for an additional 1 minute to melt the cheese and finish cooking the inside.

Slide the omelette out onto a plate and serve immediately.