How to Make the Perfect Greek Yogurt Egg White Omelette with Turkey and Spinach
Mediterranean · Medium · 18 min · 1 servings
This lean omelette uses whipped egg whites and a dollop of Greek yogurt inside to create an incredibly moist and protein-dense morning meal. Diced turkey breast and fresh spinach pack in even more nutrition without adding unnecessary fat.
Why this recipe works
This Greek Yogurt Egg White Omelette with Turkey and Spinach recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 18 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 40g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 5 large egg whites
- 3 tablespoons plain non-fat Greek yogurt
- 60 grams cooked turkey breast diced
- 1 cup fresh baby spinach
- 0.25 teaspoon garlic powder
- 1 teaspoon olive oil
Step by step instructions
Step 1: Prepare the Egg Whites
Separate 5 eggs and place the whites into a medium bowl. Add garlic powder and a pinch of salt then whisk briskly until the whites become slightly foamy and uniform in texture, about 45 seconds. Do not whip to stiff peaks as that will make the omelette too difficult to fold.
Step 2: Cook the Filling
Heat olive oil in a non-stick skillet over medium heat. Add the baby spinach and cook for 1 to 2 minutes until wilted. Add the diced turkey breast and stir to warm through for another minute. Transfer the filling to a small bowl and wipe the pan clean.
Step 3: Cook the Omelette
Return the skillet to medium-low heat and pour in the egg whites. Tilt the pan to spread them into an even circle. Allow the edges to set for about 2 minutes then gently lift them with a spatula while tilting the pan so uncooked egg flows underneath. When the surface is just barely set and no longer runny, add the turkey and spinach mixture to one half, then spoon the Greek yogurt over the filling.
Step 4: Fold and Serve
Carefully fold the empty half of the omelette over the filled half and slide it onto a plate. Allow it to rest for 30 seconds before cutting so the yogurt warms through slightly. Serve immediately while the omelette is still hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cooked turkey breast → canned chunk chicken breast drained well for convenience
- baby spinach → finely chopped kale massaged briefly to soften the texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using heat that is too high which causes egg whites to turn rubbery and brown on the bottom
- Adding Greek yogurt before the filling is in place which causes it to spread and make folding difficult
Nutrition facts
Per serving: 290 calories, 40g protein, 6g carbs, 6g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →