Artichoke, Spinach & Feta Egg White Omelette
Place egg whites in a large bowl and beat them together. Add all remaining ingredients and beat to combine.
- 6 egg whites
3 ounces fresh spinach (or thawed frozen) - chopped
1 ounce low-fat feta cheese - crumbled
2 artichoke hearts - chopped
1/2 teaspoon onion powder
1 pinch salt
black pepper - to taste
Place a large frying pan over medium heat. Spray quite generously with cooking spray. (Egg white omelets tend to stick more than whole egg omelets.)
Pour ingredients into the frying pan. As the omelette cooks, tilt the pan and lift the edges so more egg gets to the hot surface. When almost fully set, flip the omelette and cook for about 15 more seconds.
At this point, you could sprinkle a little more cheese inside if desired.
Turn the omelet onto a plate, folding it in half as it leaves the pan.
A big flavorful egg white omelette that's fairly low in fat.
Mr Breakfast would like to thank bobby for this recipe.
Recipe number 2741. Submitted 1/29/2010.