Ingredients
- 1 cup fresh spinach, loosely packed
- 3–4 egg whites (about 1/2 cup)
- 2 tbsp feta cheese or Swiss cheese, crumbled or shredded
- 1 tsp flax seed meal (whole ground)
- 1 tsp olive oil
- Freshly ground black pepper, to taste
- diced red or green peppers, mushrooms, tomatoes, or for an Italian flair: pepperoni with mozzarella (optional add-ins)
Description
This omelette is light but nutrient-dense thanks to the egg whites, leafy greens, and flax seed meal. Add peppers for extra color and crunch—or go Italian with pepperoni and mozzarella for a heartier version.
Serving Size (people)
1
Preparation Time (minutes)
5
Cooking Time (minutes)
7
Cuisine(s)
American (Southern, Cajun, BBQ, Comfort)
Food Allergies
Eggs, Milk (Dairy)
Meal Type
Breakfast
Instructions
- Heat pan: Place a small nonstick frying pan over medium heat for about 2-3 minutes.
- Sauté spinach: Add olive oil to the pan, then toss in spinach. Cook for 2-3 minutes until wilted, flipping once midway.
- Add egg whites: Pour in egg whites evenly over the spinach. Immediately sprinkle with flax seed meal, black pepper, and your choice of cheese.
- Cook: Let the omelette cook for about 2-3 minutes, until the egg whites are mostly set.
- Fold: Using a spatula, gently fold the omelette in half. Cook for another 1 minute to finish setting and melt the cheese.
- Serve: Slide onto a plate and enjoy hot.