Egg White Omelette with Spinach and Feta
This egg white omelette with spinach and feta is light, healthy and easy to make. With just a handful of ingredients, it’s perfect for a quick breakfast or lunch.
Ingredients 5
4 egg whites, large
1⁄2 cup spinach, fresh, chopped
1⁄4 cup feta cheese, crumbled
1 tbsp olive oil
salt and pepper, to taste
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Method 9
In a medium mixing bowl, whisk the until slightly frothy. See note below about separating eggs.
Heat the in a non-stick or well-seasoned skillet over medium heat.
Add to the pan and sauté for 1 minute, until just wilted.
Pour the evenly over the in the skillet; do not stir.
Season with salt and pepper.
Sprinkle the crumbled evenly over one half of the omelette.
Allow the omelette to cook undisturbed for 3–4 minutes, until the edges are set and the bottom is lightly golden.
Using a spatula, gently fold the omelette in half over the . Cook for another 2–3 minutes, until the feta is slightly melted and the omelette is cooked through.
Slide the omelette onto a plate.
Helpful tips
How to Separate an Egg
Tap the egg gently on the edge of a bowl to crack the shell.
Hold the egg over a bowl and carefully pull the shell apart so the egg sits in the two halves of the shell.
Tilt the shell slightly and gently pass the yolk back and forth between the shell halves. The egg white will slide off and fall into the bowl below.
Once most of the white has fallen away, place the yolk in a separate bowl.
You can freeze egg yolks for up to 3 months.
