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Servings: 1, Prep Time: 10 min, Cook Time: 10 min
Ingredients
- 4 large (132 g) egg whites
- 1 large (50 g) egg
- 1/4 cup, crumbled (37.5 g) feta cheese
- 1/2 cup, chopped (35 g) mushrooms
- 1/2 cup (15 g) spinach (chopped)
- 1/4 medium, diced (28.5 g) red bell pepper
- 1/4 cup, chopped (31.5 g) red onions
- 1/4 cup (62.5 g) chickpeas (canned and drained)
- 1 tsp (6 g) salt
- 1/2 tsp (1.05 g) black pepper
- 1 cup (227 g) vanilla Greek nonfat yogurt
- 1/2 medium (59 g) banana
Directions
- Sauté spinach, bell peppers, red onions, chickpeas, and mushrooms in a non-stick pan over medium heat until the onions become translucent. Stir constantly to prevent burning. Remove from pan and set aside.
- Beat the egg whites, whole egg, salt, and black pepper in a medium bowl until thoroughly blended. Add the spinach and vegetables to the eggs and mix until combined.
- Pour the eggs into the center of a clean, non-stick pan and stir vigorously. As soon as curds begin to form, tilt the pan around until the excess liquid pours off the top of the curds and into the pan. Leave it alone until a crust forms along the edge.
- Top the eggs with the feta cheese. Gently shake the pan to ensure the eggs are loose. Use your spatula to flip one side over the other into a half-moon and create an omelette.
- Serve the omelet with a side of Greek yogurt and sliced banana.
Nutrition Info
Calories: 581, Fat: 14g, Carbs: 65g, Protein: 48g, Fiber: 7g
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