Ingredients
1 cup Egg whites (fresh or carton)
1 cup Baby spinach, loosely packed
¼ cup Feta cheese, crumbled
1 tsp Olive oil
½ clove Garlic, minced (optional)
1 tbsp Shallot, finely diced (optional)
¼ tsp Sea salt
¼ tsp Freshly cracked black pepper
Instructions
1. Prep: Rinse and dry spinach. Mince garlic and dice shallot if using.
2. Sauté: Heat oil in an 8-inch non-stick skillet. Sauté shallot and garlic for 30 seconds. Add spinach and cook until wilted; season with a pinch of salt/pepper.
3. Whisk: In a bowl, lightly whisk egg whites until just frothy (10-15 seconds).
4. Cook: Spread spinach evenly in the skillet. Pour egg whites over, tilting the pan to coat. Sprinkle with feta.
5. Finish: Cover and cook on low for 3-4 minutes until set. Fold into a half-moon shape, cook 30 seconds more, and serve immediately.
Notes
Pro-Tips:
• Whisk the egg whites just until frothy; over-whisking incorporates too much air, which may cause the omelette to deflate quickly.
• Always pre-cook the spinach to ensure any moisture evaporates, preventing a soggy or watery omelette.
• Finish with a lid for the last 30 seconds of cooking—this traps steam to set the top without overcooking the bottom.
Variations:
• Mediterranean: Add kalamata olives and sun-dried tomatoes.
• Protein Boost: Stir in a tablespoon of cooked, chopped turkey bacon or diced ham.
• Veggie Mix: Incorporate sautéed mushrooms or bell peppers for added crunch.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean