Soufl-Egg Greek Omelette


Ready in 35 minutes

Serves 4

151 calories



  • 4 large eggs, separated
  • ½ tsp cream of tartar
  • 2 tbs seasoning spice-blend
  • 2 tbs butter
  • ½ cup spinach/kale and onion combined
  • ¼ cup crumbled feta cheese
  • Salt & Pepper to taste


  1. Place mixer bowl in the freezer for 10 minutes prior to preparation.
  2. Separate egg yolks and whites, and place whites in a chilled mixing bowl with cream of tartar. Start on low and move up slowly to high speed, for the best peaks.
  3. In a medium-high heated pan, crisp up the spinach, kale and onion mix with 1 tbs butter,  and lower the heat to medium.
  4. Combine egg yolks with salt, pepper and seasoning blend (any blend you like will do, or keep it simple and basic)
  5. Fold egg whites into yolks, being careful not to fully combine the mixture.
  6. Add egg mix to heated pan and add the second tbs of butter to the outer edges of the omelet.
  7. Cook on 200 F for 15 minutes, and broil on high for 3 minutes.
  8. Remove pan from the oven and let cool for 5 minutes prior to serving.


For a dryer omelet, cook between 225 & 250 F for 15 minutes.


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