Egg White Omelette

Ingredients

• 4 large egg whites ((or 2/3 cup liquid egg whites))
• 1/4 tsp Italian seasoning
• 1/8 tsp garlic powder
• Salt (and black pepper, to taste)
• 1/4 cup diced red bell peppers
• 2 Tbsp sliced green onion, (only light portion)
• 6 medium grape tomatoes, (or 8 small, halved)
• 1 cup (packed, 1.5 oz) baby spinach, (chopped)
• 2 Tbsp crumbled feta
• Avocado oil cooking spray (or olive oil cooking spray)

Instructions

1. 1

   Add egg whites to a mixing bowl. Evenly sprinkle over Italian seasoning, garlic powder, and salt and pepper to taste (I use 1/4 tsp salt and 1/8 tsp pepper). Whisk well to evenly combined. Set aside.

2. 2

   Spray a 10 or 12-inch non-stick pan with a fair amount of avocado oil cooking spray. Add bell pepper and green onion and saute 2 minutes.

3. 3

   Add tomatoes and saute 1 minute. Add spinach and off heat spray with a little avocado oil spray, then return and saute until wilted, about 1 minute. Reduce heat to medium-low.

4. 4

   Evenly pour in egg white mixture, tilt pan to evenly coat. Let cook while lifting edges with a spatula and letting runny egg white run under to cook. Reduce to low heat, sprinkle with feta, cover and let cook until set, about 2 to 3 minutes.

5. 5

   Use a very large spatula to fold in half and slide onto a plate. Serve warm.