Go Back

Spinach & Feta Egg White Omelette

Print Recipe Pin Recipe
Total Time 10 minutes
Servings: 1
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 5 large egg whites or 3/4 cup liquid egg whites
  • 1 cup fresh baby spinach
  • 3 tbsp crumbled feta cheese
  • 1 garlic clove minced
  • Salt and pepper to taste
  • 1/2 tsp olive oil or cooking spray
  • Optional: a pinch of red pepper flakes and fresh dill to finish

Method
 

  1. Whisk the egg whites with a pinch of salt and pepper until slightly frothy. Set aside.
  2. Heat a small non-stick skillet over medium heat and coat with olive oil or cooking spray.
  3. Add the minced garlic and cook for 20 seconds until just fragrant.
  4. Add the spinach and cook for 1–2 minutes, stirring, until fully wilted. Season lightly with salt. Push the spinach to one side of the pan.
  5. Reduce heat to medium-low. Pour the egg whites into the pan, tilting to cover the surface evenly.
  6. Let the egg whites cook undisturbed for 2–3 minutes until the edges are set and the centre is just barely wet.
  7. Scatter the crumbled feta over one half of the omelette and spread the wilted spinach over the same half.
  8. Carefully fold the empty half over the filled half using a spatula.
  9. Cook for 30 more seconds, then slide onto a plate immediately.
  10. Finish with red pepper flakes and fresh dill if using. Serve hot.

Notes

Liquid egg whites sold in cartons are often cheaper per gram of protein than cracking and separating whole eggs, and they eliminate the question of what to do with unused yolks. Feta bought as a block and crumbled at home is consistently less expensive than pre-crumbled feta and significantly more flavourful. A bag of fresh baby spinach is one of the cheapest leafy greens available and keeps for a week in the fridge, making it the most practical green for solo cooking.