Greek inspired spring omelet
A Greek-inspired spring omelet that is gluten-free, lacto-ovo vegetarian, and primal. This dish is rich in protein, vitamins, and minerals. Perfect for any time of the year, but especially enjoyable during the spring season.
Ingredients
asparagus spears
3
egg whites
0.33 cup
feta cheese
1 Tbsp
green onions
1 serving
salt and pepper
1 serving
tzatziki
1 Tbsp
cherry tomatoes
4
Method
- In a medium skillet saute asparagus until tender, about 7 minutes. Set aside.In a small bowl combine egg whites and tzatziki; stir to combine.Spray non stick skillet with cooking spray and bring to medium heat.
- Pour in egg white and allow it to spread over the skillet surface. Cook until egg turns white; about 2 minutes.Slide omelette onto a plate and place asparagus, tomatoes, green onions and feta in the middle. Fold the omelette into thirds to cover the fillings.
- Serve hot with additional tzatziki. Salt and pepper to taste.
Nutrition:
Carbs
7 g
Fat
5 g
Protein
13 g
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