Greek Inspired Spring Omelet

1. 1

   In a medium skillet saute asparagus until tender, about 7 minutes. Set aside.

2. 2

   In a small bowl combine egg whites and tzatziki; stir to combine.

3. 3

   Spray non stick skillet with cooking spray and bring to medium heat. Pour in egg white and allow it to spread over the skillet surface. Cook until egg turns white; about 2 minutes.

4. 4

   Slide omelette onto a plate and place asparagus, tomatoes, green onions and feta in the middle. Fold the omelette into thirds to cover the fillings.

5. 5

   Serve hot with additional tzatziki. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.