Name: High-Protein Veggie Omelet with Spinach and Feta
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Healthy / Mediterranean-Inspired
Ingredients: ¼ cup crumbled feta cheese; ½ cup cherry tomatoes, halved; 1 cup liquid egg whites (or 8 large whites); 1 green onion, sliced; 2 cups fresh baby spinach; 2 whole large eggs; Nonstick cooking spray; Salt, pepper, garlic powder

Fluffy omelet loaded with egg whites, whole eggs, wilted spinach, and tangy feta. A 40g-protein, low-carb breakfast that fills you up, supports muscle recovery, and keeps abs visible without mid-morning hunger.

Why You’ll Love This Recipe

This High-Protein Veggie Omelet is the breakfast every woman chasing abs needs: 40g+ clean protein in under 10 minutes, virtually zero carbs, and so much volume you’ll feel satisfied for hours. It tastes like a fancy café brunch but uses only one pan and pantry staples. Perfect post-workout, fat-loss phase, or any morning you want to start strong. Make it daily and watch your midsection get tighter while still loving what you eat—this is your new non-negotiable breakfast!

Recipe Tips and Tricks

Use a 2:1 ratio (egg whites to whole eggs)—max protein, minimal fat.
Preheat pan + nonstick spray—perfect release every time.
Wilt spinach first—removes water, prevents soggy omelet.
Low-medium heat—fluffy, not rubbery.
Cover pan last 30 seconds—melts feta beautifully.
Slide onto plate—don’t flip to keep it pretty.
Season eggs generously—salt brings out flavor.

Yield: 2 Servings

High-Protein Veggie Omelet with Spinach and Feta

40g-protein spinach-feta omelet—fluffy, low-carb abs breakfast!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

¼ cup crumbled feta cheese
½ cup cherry tomatoes, halved
1 cup liquid egg whites (or 8 large whites)
1 green onion, sliced
2 cups fresh baby spinach
2 whole large eggs
Nonstick cooking spray
Salt, pepper, garlic powder

Instructions

Whisk eggs: Beat egg whites + whole eggs with salt, pepper, garlic powder—fluffy base!
Prep veggies: Slice tomatoes, chop green onion—color pop!
Heat pan: 10-inch nonstick over medium-low—perfect omelet temp.
Wilt spinach: Quick sauté with spray until just wilted—30 seconds.
Pour eggs: Swirl to edges—even layer.
Add fillings: Spinach, feta, tomatoes, green onion—center strip.
Cover & cook: 3–4 minutes until edges set.
Gentle fold: Loosen edges, fold in half—pretty half-moon!
Melt cheese: Cover 30 seconds—feta gets oozy.
Slide & serve: Onto plate—40g protein breakfast ready!

Notes

40–45g protein + under 5g carbs per giant omelet.
Spinach shrinks—use 2 full cups!
Nonstick pan + cooking spray = zero sticking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 434Total Fat 26gSaturated Fat 11gUnsaturated Fat 15gCholesterol 588mgSodium 594mgCarbohydrates 19gFiber 8gSugar 6gProtein 35g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.