Greek Inspired Spring Omelet Recipe

In a medium skillet, sauté the asparagus spears until they're tender, which should take about 7 minutes. Set them aside for a moment.

While the asparagus cooks, whisk the egg whites and tzatziki together in a small bowl. Then, spray a non-stick skillet with cooking spray and bring it to medium heat.

Pour the egg white mixture into the hot skillet, letting it spread evenly. Cook until the egg turns white and sets, about 2 minutes.

Slide the cooked omelet onto a plate. Arrange the sautéed asparagus, cherry tomatoes, green onions, and feta down the middle, then fold the omelet into thirds to enclose all the fillings.