Mediterranean Diet Egg White Veggie Omelette
Elevate your breakfast game with this Mediterranean Diet Egg White Veggie Omelette, a light yet satisfying recipe brimming with fresh, vibrant flavors. Packed with nutrient-rich spinach, juicy cherry tomatoes, crisp red bell peppers, and savory red onion, this protein-powered dish is perfect for those seeking a nutritious start to the day. Infused with Mediterranean-inspired touches, such as creamy feta cheese, aromatic dried oregano, and heart-healthy olive oil, this omelette strikes the perfect balance between wholesome and indulgent. Ready in just 20 minutes, it’s an ideal option for busy mornings or a quick lunch, embodying the essence of clean eating while delighting your taste buds. Whether you’re following the Mediterranean diet, aiming to boost your protein intake, or simply craving a veggie-packed meal, this recipe is a breeze to make and irresistibly delicious to enjoy. Keywords: Mediterranean Diet, Egg White Omelette, Veggie Omelette, Healthy Breakfast, Protein-Packed Meal.
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Recipe Information
Ingredients
- 6 large eggs egg whites
- 1 cup spinach
- 0.5 cup cherry tomatoes
- 0.5 cup red bell pepper
- 0.25 cup feta cheese
- 0.25 cup red onion
- 1 tablespoon olive oil
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Begin by preparing all the vegetables. Wash the spinach thoroughly and pat it dry. Halve the cherry tomatoes, dice the red bell pepper, and finely chop the red onion.
In a medium bowl, whisk the egg whites with a pinch of salt and black pepper until frothy. Set aside.
Heat a non-stick skillet over medium heat and add the olive oil. Once the oil is hot, add the chopped red onion and cook for about 2 minutes until it becomes translucent.
Add the red bell pepper and cook for another 2 minutes until the pepper softens.
Add the cherry tomatoes to the skillet and toss everything together. Cook for an additional 2 minutes until the tomatoes begin to soften.
Add the spinach and let it wilt, stirring occasionally, which should take about 1 minute.
Reduce the heat to low and gently pour in the egg whites. Tilt the skillet to ensure the egg whites cover the entire surface and the vegetables are evenly distributed.
Sprinkle the feta cheese evenly over the omelette along with the dried oregano.
Cover the skillet with a lid and allow the omelette to cook for about 3-4 minutes or until the egg whites are set and the feta has melted slightly.
Carefully slide the omelette onto a plate, folding it in half as you do. Serve immediately while hot.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
