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Le Chaudron recipe
Omelette blancs d'œufs épinards
Egg white omelet with spinach and feta
⏱ 10 minServes 1Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 servings
4egg whites- 1whole egg
80 g (3 oz)fresh spinach
1 tspolive oil
20 gcrumbled feta
1 pinchsalt and pepper
- 4 egg whites
- 1 whole egg
- 80 g (3 oz) fresh spinach
- 1 tsp olive oil
- 20 g crumbled feta
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the spinach in several changes of water and spin or pat it dry.
- Heat the olive oil in a nonstick skillet over medium heat. Add the spinach and stir for 2 minutes until wilted.
- In a medium bowl, beat the whole egg with the 4 egg whites, salt and pepper for 30 seconds.
- Pour the eggs over the spinach and spread evenly with a spatula.
- Lower the heat and cook gently for 4 minutes without stirring: the bottom will set while the top stays creamy.
- Crumble the feta over half the omelet while the top is still slightly moist but not runny.
- Fold the omelet in half over the feta and cook 30 seconds more.
- Slide onto a plate and serve right away with a slice of whole-wheat bread.
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