Start by dicing the red bell peppers, slicing the green onions, and halving the grape tomatoes. Chop the baby spinach and set all the veggies aside.
In a mixing bowl, combine the 4 large egg whites (or 2/3 cup liquid egg whites) with the Italian seasoning, garlic powder, and a pinch of salt and black pepper. Whisk thoroughly until the mixture is slightly frothy.
Spray a non-stick skillet with avocado oil cooking spray or olive oil cooking spray. Heat the skillet over medium heat until it’s hot but not smoking.
Pour the egg white mixture into the heated skillet. Allow it to cook undisturbed for about 2-3 minutes, or until the edges start to set.
Once the edges are set, gently lift them with a spatula. Add the diced red bell peppers, sliced green onions, halved tomatoes, and chopped spinach evenly over the omelette. Sprinkle the crumbled feta on top.
Using the spatula, carefully fold the omelette in half. Cook for another 1-2 minutes until the spinach wilts and the egg whites are fully cooked through.
Slide the Egg White Omelette onto a plate and serve immediately. Enjoy with a side of fresh avocado or a slice of whole-grain toast for a complete meal!
