Skinny Greek Omelet

Ingredients

• Olive oil

  2 tsp or 9g

• Onion

  raw

  6 tbsp chopped or 60g

• Tomatoes

  red, raw

  2 medium whole or 246g

• Spinach

  raw

  2 cup or 60g

• Egg

  whole

  4 extra large or 224g

• Egg white

  raw

  2 large or 66g

• Salt

  table

  2 dash or 0.8g

• Black pepper

  ground

  2 dash or 0.2g

• Feta cheese

  ½ wedge (1.33 oz) or 19g

• Basil

  2 tbsp, chopped or 5g

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.