Greek inspired spring omelet

Name: Greek inspired spring omelet
Total time: 20 min
Yield: 1 servings
Ingredients: 3 asparagus spears; 81 ml egg whites; 1 Tbsp feta cheese; 1 serving green onions; 1 serving salt and pepper; 1 Tbsp tzatziki; 4 cherry tomatoes

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

egg whites

81 ml

feta cheese

1 Tbsp

green onions

1 serving

salt and pepper

1 serving

tzatziki

1 Tbsp

cherry tomatoes

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:

133 kcal

Carbs

7 g

Fat

5 g

Protein

13 g

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