This post may contain affiliate links. See my disclosure policy for more info.
A hearty and flavorful omelette for two is packed with roasted red peppers, onions, mushrooms and feta cheese. Add some toast or home fries and fruit and your day is off to a great start.
This omelette is easy and quick to prepare. You can customized it to your taste depending on what you have on hand. Chopped tomatoes, olives, artichoke hearts and/or spinach all work well with feta cheese. At one time or another, I have included some of these additional ingredients in this recipe and the end result was delicious.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Egg whites
- Feta cheese crumbles
- Roasted red peppers
- Mushrooms
- Sweet onion
- Salt and black pepper
- Stick of butter
Making the Omelette
- Chop the onion and roasted red pepper. Slice the mushrooms and microwave until tender.
- While the skillet is heating up, beat the egg whites with a fork.
- Fold the paper back on a stick of butter. Hold the butter on the paper end and qickly run it over the surface of the hot skillet. When I weigh the butter before using it and after greasing the skillet, I use 4 g total.
- Pour the egg whites into the greased skillet.
- Cover the skillet with a lid. After a few minutes, the egg whites will begin to solidify. Remove the lid and gently lift the edges with a spatula and allow the egg whites on top to run under the omelette. Put the lid back on.
- When the surface of the omelette is cooked, place the onions and mushroom on the top half of the omelette.
- Spread the chopped roasted red peppers on top of the mushrooms and layer on the feta cheese crumbles last.
- Fold the bottom half of the omelette over the filling and gently press down. Let it cook for another 30 sec or so.
- Slide the omelette out of the skillet and onto a plate. Cut in half and serve.
Serving Ideas
- This Mediterranean omelette can be served for breakfast along with toast or home fries and fresh fruit.
- It can be paired with a side salad or a bowl of soup for lunch.
- For dinner you can add a dinner roll and a spinach feta sausage, Canadian bacon or another protein of your choice.
WW – 2 pt
Servings: 2
Calories: 128.5kcal
Equipment
- Cutting board
- Chef knife
- mixing bowl
- skillet
Ingredients
- 7 egg whites (see note at bottom)
- 2 tbsp chopped onion
- 3 tbsp chopped roasted red pepper
- 3 tbsp fat free feta cheese crumbles
- 5 mushrooms sliced
- pinch black pepper
- 1 stick butter
Instructions
- Chop the onions and roasted red peppers and set aside.
- Slice the mushrooms and pop in the microwave on high for approximately 45 sec. You are looking for them to be tender.
- Add a pinch of black pepper to the egg whites and beat them with a fork.
- Heat the skillet.
- I keep a stick of butter in the frig that I used for greasing the skillet. Peel the paper back. Holding the end with the paper, quickly rub it over the surface of the skillet. Weighing the stick of butter before greasing the skillet and immediately after greasing the skillet indicates that 4 g of butter were used in my hands.
- Add the egg whites to the hot, greased skillet. Cover the skillet with a lid and let the egg whites begin to cook. After a few minutes, remove the lid. Using a spatula, gently lift the edges of the set egg whites and let the egg whites on top run underneath the set egg whites. Put the lid back on and continue to cook.
- When the top of the egg whites looks dry, spread the onions on the top half of the egg whites. Spread the mushrooms on top of the onions followed by the roasted red pepper and the crumbled feta cheese.
- Fold the bottom half of the egg whites over the fillings. Gently press down and cook another 30 sec or so.
- Gently slide the omelette out of the skillet and onto a plate. Cut the omelette in half and serve.
Notes
6 whole eggs can be used in place of the egg whites.
Nutrition
Serving: 1serving | Calories: 128.5kcal | Carbohydrates: 6.2g | Protein: 21.4g | Fat: 1.8g | Saturated Fat: 1g | Sodium: 509.2mg
Tried this recipe?Let us know how it was!
