A fluffy, protein-packed omelette that tastes like a Greek vacation. By using a mix of whole eggs and whites, you get maximum volume and protein without making it too heavy.

Per serving
Whisk the whole eggs and egg whites vigorously in a bowl with a pinch of salt and pepper until frothy.
Heat olive oil in a non-stick skillet over medium heat. Add spinach quickly and wilt for 30 seconds. Remove spinach and set aside.
Pour the egg mixture into the pan. Tilt pan to spread evenly. Let cook undisturbed for 1-2 minutes until edges set.
Arrange the wilted spinach, crumbled feta, chopped sun-dried tomatoes, and sliced olives on one half of the omelette.
Carefully fold the empty half over the filling. Cook for another 30 seconds to warm the feta.
Slide onto a plate. Serve immediately alongside the fresh cucumber and cherry tomatoes, sprinkled with oregano.
Using sun-dried tomatoes adds a huge punch of flavor without the water content of fresh tomatoes, keeping the omelette firm.
Best eaten fresh, but can be refrigerated for 1 day.