[Recipes] Lean, High Protein, Spinach Tomato Feta Egg White Omelette
If you’re cutting calories and watching your weight, need a protein infusion, or just want a quick & easy breakfast, whip up this lean Spinach Tomato Feta Egg White Omelette.
Eggs don’t only give my morning a boost, but the protein also keeps me full and fueled all the way through lunch.
With only 150 cals per serving, it packs 24g of high-quality protein, 45% vitamin K, 20% vitamin A, and antioxidants in the form of lycopene; with only 7g of carbs to boot.
While almost all of the fat and cholesterol are located in the yolk, it also contains most of the flavor associated with eggs. That’s why I always add vegetables, spices, and hot sauce to my egg white-based omelettes.
This recipe calls for spinach, tomatoes, and a little bit of crumbled feta cheese; however, feel free to customize the omelette to your own personal taste.
- 3/4 cup 100% Liquid Egg Whites
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped baby spinach leaves
- 1/4 cup chopped Roma tomatoes
- 2 tablespoons crumbled reduced fat feta cheese
- 1. Spray a small nonstick skillet with cooking spray; heat over medium heat until hot. Add Egg Beaters to skillet; sprinkle with pepper.
- 2. Cook 1 to 2 minutes or until Egg Beaters begin to set. Gently lift edges and tilt skillet to allow uncooked Egg Beaters to run underneath. Cook 2 to 3 minutes more or until set.
- 3. Top half of omelet with spinach, tomatoes and feta cheese.
- 4. Fold remaining half of omelet over filling; serve immediately.
Nutrition (1 serving)
- Calories — 150
- Total Fat — 3g
- Carbs — 7g
- Fiber — 1g
- Protein — 24g
- Vitamin A — 20%
- Vitamin K — 45%
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