Ww Inspired Greek Infused Egg White Omelet
Start your morning with a nutritious and flavor-packed twist on a classic favorite—the WW Inspired Greek Infused Egg White Omelet. This guilt-free recipe combines fluffy, protein-rich egg whites with vibrant Mediterranean ingredients like fresh spinach, juicy cherry tomatoes, and roasted red bell peppers, all sautéed to perfection. A sprinkle of tangy feta cheese and aromatic dill takes this dish to the next level, making it both delicious and satisfying. Ready in just 20 minutes, this low-calorie omelet is ideal for anyone seeking a healthy breakfast or brunch option. Pair it with a side of whole-grain toast or a crisp cucumber salad for a well-rounded meal you’ll crave time and again!
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Recipe Information
Ingredients
- 6 large Egg whites
- 0.5 cup Red bell pepper, diced
- 0.5 cup Cherry tomatoes, halved
- 1 cup Spinach, fresh
- 2 tablespoons Red onion, finely chopped
- 2 tablespoons Feta cheese, crumbled
- 1 teaspoon Fresh dill, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil or cooking spray
Instructions
In a medium bowl, whisk the egg whites until slightly frothy. Add salt and black pepper, then set aside.
Prepare the vegetables: dice the red bell pepper, halve the cherry tomatoes, and finely chop the red onion and dill.
Heat a non-stick skillet over medium heat and add olive oil or spray with cooking spray.
Sauté the red onion and bell pepper in the skillet for 2-3 minutes, or until they begin to soften.
Add the spinach and tomatoes to the skillet, and cook for another 1-2 minutes, stirring occasionally, until the spinach is wilted.
Pour the whisked egg whites evenly over the vegetables in the skillet. Use a spatula to gently spread the eggs to cover the vegetables.
Cook the omelet over medium heat for 3-4 minutes, or until the eggs are mostly set but still slightly runny on top.
Sprinkle the crumbled feta cheese and chopped dill evenly over one half of the omelet.
Using a spatula, fold the empty side of the omelet over the side with the filling to create a half-moon shape.
Cook for another 1-2 minutes to allow the cheese to melt and the eggs to set completely.
Carefully slide the omelet onto a plate, garnish with additional dill if desired, and serve warm.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.6 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1691 mg | 36% | |
*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.
