This spinach, tomato, and feta egg white omelet recipe yields an easy and filling egg white omelet stuffed with veggies and tangy feta cheese.
Ingredients
- cooking spray
- 3 eggs whites
- salt and ground black pepper to taste
- 6 cherrys tomatoes , sliced
- 0.25 cups chopped fresh spinach , or more to taste
- 2 tablespoons crumbled feta cheese
Instructions
-
1
Heat a skillet over medium heat; coat with cooking spray.
-
2
Whisk egg whites, salt, and black pepper together in a bowl; pour into the skillet and swirl until eggs cover entire bottom of skillet. Cook for 1 to 2 minutes.
-
3
Arrange tomatoes, spinach, and feta cheese in center of eggs. Cook until edges of eggs begin to curl up, 2 to 3 minutes more. Loosen omelet from skillet using a spatula and fold in half; continue cooking until cheese melted, 2 to 3 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Rudolph Noses
I took my grandmother's recipe for chocolate coconut macaroons and made them festive by adding half of a maraschino cherry to the top of each one. Her recipe called for 12 ounces of semisweet melted chocolate, but I used Hershey'sĀ® unsweetened cocoa powder instead because it's what I had on hand.
Gluten-Free Sourdough Starter
This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter. Once it begins to have a sponge-like consistency, it is ready to use and should be kept in the fridge or else it will grow wild all over the counter. Add a bit of the starter in your favorite recipes calling for yeast or baking powder for a unique flavor and texture.
Grandma's Polish Perogies
This recipe for perogies has been in the family for generations, with a few alterations of course! My grandfather is Polish, and his mother taught my grandmother how to make these delicious dumplings. Serve plain, or with butter, sour cream, bacon, etc. Perfecting the pierogi technique takes time, and after a while, you will develop your own system.