Ingredients
- 3 egg whites
- 1 teaspoon extra virgin olive oil
- 1 Tablespoon milk
- salt and pepper, to taste
- 1 Tablespoon green onions, diced
- 1 Tablespoon feta cheese
- Parmesan cheese
- 1/2 cup chopped fresh spinach leaves
- 3 marinated artichoke hearts, diced
Preparation
Step 1
Heat an 8-inch nonstick frying pan to medium heat.
Once it is hot, add your olive oil until heated.
Next add your spinach, onions and artichokes.
Cook until your spinach is wilted.
Whisk together egg whites, milk, and add a sprinkle of salt and pepper.
Add the egg mixture to the frying pan so it coats the bottom of the pan. Use a rubber spatula to slowly scrape from the outside edge of the omelette inward, letting runny eggs flow to bottom of pan- mix in the spinach and artichokes a bit.
Cook until the bottom is cooked enough to turn it. Then flip it with a spatula.
Once flipped, add your feta cheese on one side of the omelette and fold it in half over the cheese.
Flip it one more time to make sure both sides are cooked.
Serve ion a plate and add a little more pepper and parmesan cheese if desired.