1 Serve
20 Mins
Prepare the asparagus by trimming the ends and cutting into bite-sized pieces. Sauté in a skillet over medium heat until tender, then set aside.
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GreekVitamin E
2 mg / 15 mgVitamin K
76 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
280 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
1771 mg / 4,700 mgSodium
1987 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
160 µg / 55 µgFiber
4 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a small bowl, whisk together the egg whites and a portion of the tzatziki until well combined.
Coat a non-stick skillet with cooking spray and heat over medium. Pour in the egg white mixture and cook until the base is set and the top is opaque.
Transfer the omelette to a plate. Arrange the sautéed asparagus, diced tomatoes, chopped green onions, and crumbled feta cheese in the center, then fold the omelette into thirds.
Season with salt and pepper to taste and serve immediately with the remaining tzatziki on the side.
15
g45
g10
g
Greek
Greek