Skinny Greek Omelet

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  3 tbsp chopped or 30g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Spinach

  Raw

  1 cup or 30g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Feta cheese

  ¼ wedge (1.33 oz) or 9g

• Basil

  Fresh

  1 tbsp, chopped or 3g

Directions

1. Heat a small 6-inch skillet over medium-low heat. Add olive oil, onions, tomatoes, and spinach. Cook for about 2 minutes until the onions soften and the spinach wilts. Remove the vegetables and set aside.
2. Spray the skillet with nonstick cooking spray. Pour in the beaten eggs, seasoned with salt and pepper. Let the eggs set for about 30 seconds.
3. Using a rubber spatula, loosen the edges of the eggs. Tilt the skillet slightly and pull the eggs towards the center, allowing uncooked egg to flow to the skillet walls.
4. Continue this process until most of the egg is cooked, about 2-3 minutes.
5. While the egg is still slightly uncooked, add the reserved vegetables, feta cheese, and basil to one side. Fold the other side over the filling and cook for an additional minute to melt the cheese.
6. Slide the omelet onto a plate and serve immediately.

Similar Foods

• Skinny Buffalo Chicken Casserole
• Skinny Blueberry Spinach Smoothie
• Skinny Egg Salad