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Omelette served with rasher of bacon and avocado on toast

Feta and Parsley Egg White Omelette

This omelette is packed with protein, is colourful, healthy, and every bite is super delicious.
With the saltiness of feta and freshness of parsley and a dash of chilli flakes or pepper, there is no need for any extra seasoning.
Course Breakfast, Brunch, Lunch, Snack
Cuisine American, French
Keyword easy, keto
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories 75kcal


  • Small mixing bowl
  • Small whisk
  • Chopping board
  • Chef's 8" knife or kitchen scissors
  • Small frying pan
  • Spatula


  • 1/2 c egg white or 4 large eggs
  • 1 Tbsp feta cheese finely chopped
  • 1 Tbsp parsley finely chopped and extra for garnish
  • 1 tsp extra-virgin olive oil or coconut oil makes a nice change
  • chilli flakes or pepper to taste
  • black pepper to taste


  • If using whole eggs, separate the whites from yolks. 
    Separating egg yolk from the white
  • Chop feta cheese and parsley.
    Feta and parsley
  • Whisk egg whites until the liquid looks aerated. 
     Add chilli flakes or pepper if desired.

  • Pour extra virgin olive oil to an 8" pan and warm on medium heat.
     When the pan is well coated, add egg whites.
  • Sprinkle feta cheese and parsley on top then gently mix.

     If you pre-mix the ingredients you will not get the same plate presentation, so this is a personal preference.
    Egg white omelette cooking
  • Check the underside is cooked before flipping.

     Flip once, cook for 2 minutes.
    Testing doneness
  • Serve garnished with parsley, avocado on a crumpet and a rasher of bacon on warm plates.

    Omelette served with rasher of bacon and avocado on toast