Greek Omelet with Egg Whites

Greek Omelet with Egg Whites

1/3 cup Best Choice® egg whites
3 – asparagus spears
1 tbsp Best Choice® feta cheese
4 – grape tomatoes, diced
1 tsp green onions, diced
1.2 tsp Best Choice® dill weed
1.2 tsp mint
2 – cucumbers
3 tbsp lemon juice
½ tsp garlic, diced
1 cup Best Choice® plain fat free Greek yogurt
Best Choice® salt & pepper to taste
Best Choice® cooking spray


Tzatziki Sauce:

Peel cucumbers and chop into small pieces. Place into a serving bowl. Add dill, mint, lemon, and garlic to cucumbers and stir. Then, add yogurt and sprinkle with salt to taste.


In a medium skillet, sauté asparagus until tender, about 7 minutes. Set aside. In a small bowl, combine egg whites and tablespoon of the tzatziki sauce. Stir to combine. Spray non-stick skillet with cooking spray and bring to medium hear. Pour enough of the egg white-tzatziki mixture to spread evenly over the surface of the skillet. Cook until egg turns white, about 2 minutes. Slide omelet onto a plate and place asparagus, tomatoes, green onions and feta cheese in the middle. Fold the omelet into thirds to cover fillings. Serve hot with additional tzatziki sauce. Add salt and pepper to taste.