Spinach & Feta Egg White Omelette with Avocado Salad

This light yet satisfying breakfast plate is packed with protein, healthy fats, and vibrant greens. The egg white omelette is filled with tender spinach and creamy feta, then paired with a fresh avocado salad topped with crunchy seeds and a drizzle of hot sauce for an extra kick. Perfect for a wholesome start to your day!

 Ingredients

For the Omelette:

• 4 egg whites
• ½ cup fresh spinach, chopped
• 2 tablespoons crumbled feta cheese
• Salt and freshly ground black pepper, to taste
• 1 teaspoon olive oil or nonstick cooking spray
• Mixed seeds (optional – sesame, flax, chia)
• A few drops of hot sauce (optional)

For the Avocado Salad:

• 1 ripe avocado, sliced
• A handful of mixed salad greens (such as spinach, arugula, and baby lettuce)
• 1 tablespoon crumbled feta cheese
• Mixed seeds, for topping
• Hot sauce, to drizzle (optional)

 Instructions

1. Prepare the Omelette:

1. Heat a non-stick skillet over medium heat. Lightly grease with olive oil or nonstick spray.
2. Add the chopped spinach and sauté for about 1 minute, or until just wilted.
3. Pour in the egg whites and allow them to cook undisturbed until the edges begin to set.
4. Sprinkle crumbled feta cheese evenly over the top, and season with salt and pepper.
5. Once mostly cooked through, gently fold the omelette in half. Let it cook for another minute until fully set.
6. Transfer to a plate and top with a sprinkle of mixed seeds and a few drops of hot sauce if desired.

2. Make the Avocado Salad:

1. Arrange the salad greens on the side of the plate.
2. Neatly fan out the avocado slices over the greens.
3. Top with crumbled feta, a sprinkle of mixed seeds, and a light drizzle of hot sauce, if using.

 Serving Suggestions

Enjoy this dish as a nourishing breakfast, a protein-packed lunch, or a light dinner. Pair with whole-grain toast or a fresh fruit smoothie for a complete meal.