Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 1
Serving Size: 1 omelet
  • 4 large eggs, whites only
  • 125 mL cherry tomatoes
  • 60 mL sliced red onion
  • 6 leaves chopped basil
  • 5 mL olive oil
  • 15 mL reduced-fat feta cheese
  1. Whisk egg whites in a bowl and set aside.
  2. Place an omelet pan over medium heat and add olive oil, tomatoes, onions, and basil, cooking until vegetables soften.
  3. Remove vegetable mixture and wipe excess oil from pan.
  4. Coat pan with cooking spray and pour in egg whites, cooking 2-3 minutes or until eggs start to set.
  5. Add vegetable mixture, top with feta, and fold omelet, cooking for 1 minute. Serve immediately.

Save some basil for garnish if desired.