Greek Inspired Spring Omelet

October 17, 2024

20

easy

1

  • Sauté Asparagus:
    Heat a medium skillet over medium heat. Lightly coat the pan with cooking spray and sauté the asparagus until tender, about 6-7 minutes. Set aside.
  • Prepare Egg Mixture:
    In a small bowl, whisk together the egg whites and tzatziki sauce until well combined.
  • Cook the Omelette:
    Spray a non-stick skillet with cooking spray and heat over medium heat. Pour in the egg white mixture, tilting the skillet to spread it evenly across the surface. Cook until the egg whites are set and opaque, about 2 minutes.
  • Add Fillings:
    Gently slide the cooked omelette onto a plate. Arrange the asparagus, tomatoes, green onions, and feta cheese down the center of the omelette.
  • Fold and Serve:
    Fold the omelette into thirds over the filling. Serve hot, drizzling with extra tzatziki sauce on top. Season with salt and pepper to taste.
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Ingredients:

Adjust Servings
3 asparagus spears
0.33333334cup egg whites
1Tbsp feta cheese crumbled
1serving green onions diced
1serving salt and pepper to taste
1Tbsp tzatziki
4 cherry tomatoes diced, red, yellow, (, or a mix)

Directions

1.
Sauté Asparagus
Heat a medium skillet over medium heat. Lightly coat the pan with cooking spray and sauté the asparagus until tender, about 6-7 minutes. Set aside.
Mark as complete
2.
Prepare Egg Mixture
In a small bowl, whisk together the egg whites and tzatziki sauce until well combined.
Mark as complete
3.
Cook the Omelette
Spray a non-stick skillet with cooking spray and heat over medium heat. Pour in the egg white mixture, tilting the skillet to spread it evenly across the surface. Cook until the egg whites are set and opaque, about 2 minutes.
Mark as complete
4.
Add Fillings
Gently slide the cooked omelette onto a plate. Arrange the asparagus, tomatoes, green onions, and feta cheese down the center of the omelette.
Mark as complete
5.
Fold and Serve
Fold the omelette into thirds over the filling. Serve hot, drizzling with extra tzatziki sauce on top. Season with salt and pepper to taste.
Mark as complete
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