- 2 large eggs
- 1 egg white or ¼ cup egg whites
- 1/8 tsp kosher salt
- Pinch pepper
- 6 grape tomatoes quartered
- 2 TB crumbled feta cheese
- 1 TB chopped scallion
- 1 TB chopped dill
- Cooking spray
Whisk together eggs, egg white, salt and pepper. Squeeze grape tomatoes between paper towels to drain lightly. Combine tomatoes, feta, scallion, and dill in a small bowl.
Coat a nonstick omelet pan with cooking spray over medium heat. Add egg mixture and cook for 2 minutes or until bottom begins to set. Use a spatula to lightly push in the sides of the omelet to the center and swirl pan so beaten eggs run to the bottom.
When egg mixture is nearly set, sprinkle feta mixture on half of the omelet and fold over to cover. Continue to cook for 2 minutes or until the middle is set. Serve immediately.