Spinach and Feta Egg White Omelette
A soft egg white omelette filled with spinach, mushrooms and crumbled feta. A quick savoury breakfast with approximately 35 grams of protein.
Why this works on GLP-1
Egg whites provide plenty of protein without making the omelette overly rich, while one whole egg adds flavour, texture and important nutrients. Feta contributes additional protein and a salty, satisfying flavour, so only a modest amount is needed.
Spinach and mushrooms add fibre, volume and useful nutrients without creating an excessively large meal. The soft texture may also feel easier to manage when appetite is reduced. Eat slowly and stop when comfortably satisfied, even if some of the omelette remains.
per serving
per serving
single serving
Ingredients · makes 1 serving
- Egg whites Carton egg whites or whites from approximately six eggs 200 g
- Whole egg Adds flavour, colour and texture 1 large
- Feta Crumbled 40 g
- Baby spinach Roughly chopped 50 g
- Chestnut mushrooms Thinly sliced 80 g
- Spring onion Finely sliced 1
- Olive oil For cooking 1 tsp
- Seasoning Black pepper, dried oregano and a small pinch of salt to taste
Method
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Prepare the eggs. Add the egg whites and whole egg to a bowl. Season with black pepper and dried oregano, then whisk until evenly combined.
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Cook the mushrooms. Heat the olive oil in a non-stick frying pan over medium heat. Add the mushrooms and cook for 3 to 4 minutes, until softened and most of their moisture has evaporated.
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Add the spinach. Add the spinach and spring onion to the pan. Cook for approximately 1 minute, until the spinach has wilted.
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Add the eggs. Pour the egg mixture into the pan and reduce the heat to medium-low. Allow the base to set, gently drawing the cooked edges towards the centre.
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Add the feta. Scatter the crumbled feta over one half of the omelette. Continue cooking until the egg is just set but still soft.
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Fold and serve. Fold the unfilled half of the omelette over the feta. Slide onto a plate and allow it to cool slightly before eating.
Approximate nutrition per serving
The protein estimate includes approximately 22 grams from the egg whites, 6 grams from the whole egg, 6 grams from the feta and a small additional amount from the vegetables. Values vary according to the feta and egg-white product used.
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