Egg White Omelet: Fluffy, yummy and packed with goodness

Egg White Omelette are very much loved by those who want to enjoy an omelette that has no fat or cholesterol. Egg whites are low in calories, and are packed with tons of nutrition including loads of protein. Which makes them a super smart choice for breakfast, lunch or maybe your midnight snack and dinner, any day of the week.

So, be ready for an egg white omelet that you (isn’t what) might have been warned of! But instead a healthy choice of omelet full of Greek flavors (feta cheese, Kalamata olives, sweet cherry tomatoes, and fresh chopped spinach). Super healthy, super delicious and super flavorful. And you can add whatever fillings you want as well. After all, we never encourage you to go by book, let your creativity flow. Because we have made this Egg white omelet recipe is super versatile and super easy, just for you.

Egg White Omelet Recipe

Ingredients

Large, Egg whites: 4

Kosher Salt: ¼ teaspoon

Garlic Powder: 1/8 teaspoon

Freshly ground Pepper: 1/8 teaspoon

Parmesan Cheese, grated: 1 tablespoon

Scallions, green part, chopped: ¼ cup

Cherry tomatoes, firm and halved: 1/3 cup Olive oil spray

Directions

Heat a non-stick skillet over medium heat.
Meanwhile, in a medium bowl, whisk the egg whites along with the salt, pepper, and garlic powder, until frothy. When done, add parmesan and whisk again.
Lightly spray the skillet with olive oil spray, spread the egg whites in and start cooking, tilting the skillet to spread it evenly.
Scatter the green onions and tomatoes on top of the eggs after you pour them into the skillet.
As soon as the edges start to set, reduce the heat to medium-low. Gently try to lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster.
When the bottom of the omelet is cooked and the top is (not runny anymore) still wet, carefully flip the omelet and cook for a few seconds.
Fold the omelet, slide onto a plate and serve.