Egg White and Spinach Omelette


  • 4 egg whites
  • 1 cup baby spinach
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped onion
  • 1/4 cup shredded low-fat cheese
  • Salt and pepper to taste


  1. Whisk egg whites in a bowl and season with salt and pepper.
  2. Heat a non-stick pan over medium heat and add chopped tomatoes and onions. Cook for 2-3 minutes.
  3. Add baby spinach and cook for another 1-2 minutes until it wilts.
  4. Pour the egg whites over the vegetables and let cook until set.
  5. Sprinkle shredded cheese over half of the omelette and then fold the other half over the cheese.
  6. Cook for another 1-2 minutes until cheese is melted and egg whites are fully cooked.
  7. Serve hot.

Calorie breakdown per serving:

  • Calories: 150
  • Protein: 25g
  • Carbs: 6g
  • Fat: 3g
  • Fiber: 1g