Spinach and Feta Egg White Omelette with Roasted Tomatoes
Let’s start the week off with an awesome breakfast, shall we?
And also maybe a double espresso. Actually, better make that a triple. I’m never not tired anymore.
You guys know I had sinus surgery in May for a polyp that was taking over my head. Welp, apparently it’s back, which means I have to take Zyrtec and another prescription allergy medication daily (along with a steroid sinus rinse twice a day), FOR THE REST OF MY LIFE. I am not even being that dramatic. That’s the truth. And the allegory medicine makes me so freakin’ sleepy. I swear, no amount of sleep is enough. So, that’s irritating.
But you know what makes it slightly better? Gorgeous, super sweet, golden cherry tomatoes that are roasted with sticky balsamic and lots of garlic and then spooned over a feta cheese-stuffed spinach omelette.
I became totally obsessed with roasted tomatoes paired with eggs after making this. I decided to make a slightly different version with Sun Gold tomatoes and an egg white omelette. It was fantastic. Seriously. Roasted tomatoes and warm feta are like a match made in Heaven. And, I love the way the tomatoes look against the light-colored egg white omelette.
You can use whatever size or color of tomatoes you get your hands on, but I love the crazy sweetness of the Sun Golds (speaking of, this is another great recipe that uses them!).
I threw a bit of spinach into the omelette for added nutrition and color, but you can skip it if you want (or try swapping it out for kale!). I also think that freshly-chopped basil would be a great substitute for the chopped parsley on top. Then if you swapped the feta for mozzarella, you could do a twist on a caprese omelette!
By the way, the roasted tomatoes are awesome on everything. Spread some soft goat cheese on a toasted baguette, then top with the roasted tomatoes—boom! Perfect appetizer! Spoon them over a white fish fillet for an awesome sauce, or mix them with cooked green beans or another veggie for a super side!
PrintSpinach and Feta Egg White Omelette with Roasted Tomatoes
Yield: 1 omelette with leftover roasted tomatoes
Ingredients:
for the roasted tomatoes:
- 2 cups (12 oz.) grape tomatoes (I like the Sun Gold variety)
- 1 tsp packed dark brown sugar
- 3 cloves garlic, roughly chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp good-quality balsamic vinegar (the aged, syrupy kind)
- salt and freshly-ground pepper
for the omelette:
- 3 large egg whites
- 1 tbsp milk
- salt and freshly-ground pepper
- 1/2 tbsp olive oil
- small handful of spinach
- scant 1/4 cup of feta cheese
Directions:
for the roasted tomatoes:
- Preheat oven to 325 degrees.
- In a bowl, whisk together the brown sugar, garlic, olive oil, and balsamic.
- Place the tomatoes in an oven-safe dish. Pour the balsamic mixture over top. Bake for an hour until the tomatoes are softened and caramelized.
for the omelette:
- In a small bowl, whisk together the egg whites milk, salt, and pepper until combined and frothy.
- Heat a nonstick skillet over medium heat. Add in the olive oil, and then the spinach. Cook for a few seconds until the spinach starts to wilt. Spread it out across the bottom of the pan, and pour in the egg whites. Cook, pulling at the sides so the uncooked portions can flow under. Place a lid over the top and cook until the bottom is lightly golden and set.
- Sprinkle the feta over one half, fold the omelette closed, and slide onto your plate. Top with the roasted tomatoes and some of their pan juices. Serve!
adapted from here
Pingback: Have A Healthy Breakfast With These Omelette Recipes -
Pingback: Omelette Recipes – Easy Recipes – ALL YOU | Deals, coupons, savings, sweepstakes and more…
Pingback: Pesto Egg White Omelette | Food Faith Fitness
Pingback: Spinach, Feta Egg White Omelette with Roasted Tomatoes – RE'Plenishing Health