Ingredients15 m servings 121 cals
- Heat a skillet over medium heat and spray with cooking spray.
- Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.
Per Serving: 121 calories; 4.4 g fat; 6.5 g carbohydrates; 14.7 g protein; 17 mg cholesterol; 396 mg sodium. Full nutrition
ReviewsRead all reviews 24
Wow - feta cheese and scrambled eggs together! This made for a light yet filling breakfast with a tasty combination of flavors. I did sautee the spinach along with a little onion and garlic then...
This recipe is sooooo easy AND flavorful. I decide to sauté the fresh spinach and cherry tomatoes before cooking the egg whites. However, next time, my husband wants me to try it without the sau...
Excellent flavor!! I used Athenos tomato & basil feta cheese for a bit more flavor.
I normally wouldn't consider taking the yolks out of an omelette, but after making eggnog I had lots of whites to use. This turned out to be very good, with the flavorful fillings. I used butter...
Well I loved making it with coriander and homemade butter, instead of spinach and feta. This is an absolutely lovely morning recipe.
I used this recipe as a base to copy an omelet I liked from diner. I used the whole egg, coconut oil in the pan, salt and pepper, but skipped the tomato because I didn't have any. It was delicio...