Go Back
–+ servings
A photograph of a perfectly folded spinach and egg white omelet, presented from a direct top-down perspective on a pristine white ceramic plate. The omelet's exterior is a pale golden yellow, while a vibrant mix of wilted spinach leaves and creamy melted cheddar cheese spills artfully from the fold. Beside the omelet sits a single piece of toasted sourdough bread and several slices of ripe avocado, arranged neatly on a cool, white marble countertop within a bright, modern kitchen. Soft, diffused natural light illuminates the scene, highlighting the textures of the food and the subtle veining in the marble.

Spinach and Egg White Omelet

No ratings yet
This light and fluffy spinach and egg white omelet is high in protein, low in fat, and quick to make. Perfect for a healthy breakfast or light lunch.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Breakfast, Lunch
Cuisine: American, Healthy
Ingredients Equipment Method Notes

Ingredients
  

  • 5 egg whites
  • 1 cup fresh spinach roughly chopped
  • 1 teaspoon olive oil or butter
  • ¼ cup shredded cheese optional (feta or mozzarella)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon garlic powder optional

Equipment

  • Non-stick skillet For cooking the omelet
  • Spatula For flipping and folding
  • Bowl To whisk egg whites

Method
 

  1. Heat oil or butter in a non-stick skillet over medium heat. Add spinach and sauté until wilted, about 1–2 minutes. Remove and set aside.
  2. In a bowl, whisk the egg whites with salt, pepper, and garlic powder (if using) until slightly frothy.
  3. Wipe the skillet clean and add a bit more oil if needed. Pour in the egg whites and let cook without stirring until nearly set.
  4. Add sautéed spinach and cheese (if using) to one half of the omelet. Fold the other half over and cook for 1 more minute.
  5. Slide onto a plate and serve hot, garnished with herbs or a splash of lemon if desired.

Notes

  • Use carton egg whites if you don’t want to separate fresh eggs.
  • For a dairy-free version, skip the cheese and use olive oil instead of butter.
  • You can double the recipe for a larger portion or meal prep.

Tried this recipe?

Let us know how it was!