Instructions

1. Sautéing the Vegetables

   In a large non-stick skillet, heat half a tablespoon of olive oil over medium heat, then add the green onion and mushrooms and stir for two minutes until the mushrooms soften. · 2 min
2. Adding the Spinach

   Add the chopped spinach leaves to the skillet and stir for just one minute until wilted, then remove the skillet from the heat and set the vegetables aside to cool slightly. · 1 min
3. Whisking the Egg Whites

   In a deep bowl, whisk the egg whites thoroughly using a hand wire whisk with salt and black pepper until a light foam forms on the surface. · 2 min
4. Assembling the Omelet

   Grease the skillet with the remaining olive oil and place it over low heat, then pour in the egg whites and evenly distribute the sautéed vegetables, diced tomatoes, and feta cheese over top. · 1 min
5. Cooking and Setting

   Cover the skillet with a tight-fitting lid and let it cook over very low heat until the egg whites are completely set and the top firm without stirring. · 8 min
6. Serving

   Remove the lid and ensure the center is set, then gently transfer the omelet to a serving plate, cut it into four equal pieces, and serve warm.

Nutrition / serving

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