Tomato & Spinach Egg White Omelet
We love everything about these egg white omelets — they’re light yet hearty, wonderfully veggie-forward and easy to make (we whipped up three of them in just 15 minutes). But our favorite thing? They’re a better-for-you option that won’t bore our taste buds.
Recipe source: Recipe Land
Recipe source: Recipe Land
Recipe - FRANCE AVE EDINA
Tomato & Spinach Egg White Omelet
Prep Time15 Minutes
Servings1
Cook Time10 Minutes
Ingredients
1 teaspoon grapeseed oil
5 cherry tomatoes, halved
3 green onions, white and light green parts only, thinly sliced
1 cup spinach
½ cup liquid egg whites
¼ cup shredded Parmesan cheese
½ teaspoon freshly ground black pepper
Thinly sliced fresh chives, for garnish
Directions
- Heat oil in a large skillet over medium-high heat until shimmering. Add cherry tomatoes and green onions and cook until softened, about 2 to 3 minutes. Add spinach and cook until wilted, about 2 minutes.
- Pour in the egg whites and turn the heat down to medium-low. Using a rubber spatula, gently move egg whites around, gently lifting up the edges until they begin to set. Sprinkle Parmesan cheese and ground black pepper over half of the omelet and let cook until the cheese is melted, about 2 minutes.
- With a spatula, gently lift one side and fold over the omelet. Place on a dinner plate and garnish with sliced chives. Serve immediately.
15 minutes
Prep Time
10 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
$6.99$0.42/oz
Green Onions Bunched, 1 Each
$1.49
Fresh Express Baby Spinach, 5 Ounce
Deal
$3.99 was $4.49$0.80/oz
Bob Evans 100% Liquid Egg Whites, 16 Ounce
$4.99$0.31/oz
Sartori Shredded Parmesan Cheese, 7 Ounce
Deal
$4.79 was $5.79$0.68/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Directions
- Heat oil in a large skillet over medium-high heat until shimmering. Add cherry tomatoes and green onions and cook until softened, about 2 to 3 minutes. Add spinach and cook until wilted, about 2 minutes.
- Pour in the egg whites and turn the heat down to medium-low. Using a rubber spatula, gently move egg whites around, gently lifting up the edges until they begin to set. Sprinkle Parmesan cheese and ground black pepper over half of the omelet and let cook until the cheese is melted, about 2 minutes.
- With a spatula, gently lift one side and fold over the omelet. Place on a dinner plate and garnish with sliced chives. Serve immediately.