Egg-White Florentine Omelets with Feta & Toasted English Muffins

Name: Egg-White Florentine Omelets with Feta & Toasted English Muffins
Total time: 25 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 4 cups (one 32-oz carton) liquid egg whites; 4 large eggs; 5 oz baby spinach, roughly chopped; 1 cup grape tomatoes, halved; 3 green onions, sliced; 3 oz crumbled feta (about ¾ cup); 4 English muffins, split; 1 tbsp olive oil; ½ tsp Italian seasoning; ¼ tsp garlic powder; salt; pepper

BreakfastAmerican comfort25 minServes 4420 kcal40 g protein

Tender, diner-style omelets made mostly with egg whites, folded around garlicky wilted spinach, blistered grape tomatoes and salty feta. A toasted English muffin on the side makes it a real breakfast.

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Ingredients

4 cups (one 32-oz carton) liquid egg whites
4 large eggs
5 oz baby spinach, roughly chopped
1 cup grape tomatoes, halved
3 green onions, sliced
3 oz crumbled feta (about ¾ cup)
4 English muffins, split

From your pantry: 1 tbsp olive oil, ½ tsp Italian seasoning, ¼ tsp garlic powder, salt, pepper.

Instructions

Whisk the egg whites, whole eggs, Italian seasoning, garlic powder, ½ tsp salt and a few grinds of pepper in a large measuring cup until no streaks of yolk remain.
Heat 1 tsp of the oil in a 10-inch nonstick skillet over medium heat. Cook the green onions and tomatoes for 2 minutes, add the spinach and stir just until wilted, about 1 minute. Scrape the vegetables into a bowl and wipe the pan.
Toast the English muffins while you cook the omelets.
Brush the pan with a little oil and set it over medium-low heat. Pour in about 1¼ cups of the egg mixture and tilt the pan to coat. As the edges set, lift them with a spatula and let the raw egg run underneath, 2 to 3 minutes.
When the top is nearly set, spoon a quarter of the vegetables and feta over one half, cover the pan and cook 1 minute more, until the egg is just firm and the feta softens. Fold and slide onto a plate.
Repeat with the remaining egg mixture and fillings, and serve each omelet with a toasted English muffin.

Tip: Keep the heat at medium-low once the eggs go in. Egg whites turn rubbery and brown fast over high heat, and a lid finishes the top gently without flipping.