Egg white omelette with spinach and feta
Fluffy egg white omelette with baby spinach and feta — 38 g protein, just 5 g carbs. The honest low-carb power breakfast.
Ingredients
- 200 mlegg whites (about 6 eggs)
- 1whole egg(for flavour)
- 80 gbaby spinach
- 30 gfeta(crumbled)
- 5 mlolive oil
- 60 gcherry tomatoes(halved)
Instructions
- 1
Whisk 200 ml egg whites (about 6 eggs) with 1 whole egg, a pinch of salt and fresh pepper.
- 2
Heat 5 ml olive oil in a non-stick pan and wilt 80 g baby spinach for 60 seconds.
- 3
Pour over the egg mixture, reduce heat and cook for 3 minutes until the bottom sets.
- 4
Crumble 30 g feta on one half, fold the omelette over and cook for 1 more minute. Serve with 60 g cherry tomatoes on the side.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 95 kcal | 285 kcal |
| Protein | 13 g | 38 g |
| Carbs | 2 g | 5 g |
| Fat | 4 g | 12 g |
| Fiber | 1 g | 2 g |
Frequently asked
What do I do with the 6 yolks?
Frozen yolks keep for 4 weeks — perfect for carbonara, hollandaise or homemade mayo. Or just cook for two.
Why a whole egg in there?
Pure egg white turns rubbery and tastes flat. One yolk adds structure, flavour and a bit of fat without tipping the recipe out of low-carb territory.
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