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Spinach Tomato and Feta Egg White Omelet

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Spinach Tomato and Feta Egg White Omelet

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Person
Calories 219kcal


  • 1 cup baby spinach
  • 3 cherry tomatoes quartered
  • 1 cup liquid egg whites
  • 1 Tablespoon mediterranean style feta cheese crumbles


  • Place a skillet over medium-high heat and spray with nonstick cooking spray.
  • Saute spinach and tomatoes until spinach has wilted.
  • Pour egg whites into the skillet, tilt to cover the bottom of the pan in an even layer and cover with a lid for 3-5 minutes, or until eggs are set.
  • Remove lid and sprinkle feta on top of the omelet.
  • Use a rubber spatula to lift the edges of the omelet and fold in half.
  • Carefully slide the omelet onto a plate and serve.


Serving size – full recipe.
MFP: MFF Spinach Tomato and Feta Egg White Omelet
January 2020


Calories: 219kcal | Carbohydrates: 5g | Protein: 34g | Fat: 4.4g
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