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Breakfast

Spinach and Balkan cheese egg and egg white omelet

Name: Spinach and Balkan cheese egg and egg white omelet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Cuisine: Slovak
Ingredients: 2 Eggs; 3 Egg whites (From 3 eggs or about 100 ml pasteurized egg whites.); 50 g Baby spinach; 80 g Cherry tomatoes; 30 g Balkan cheese (white brined cheese); 1 tsp Olive oil; to taste Ground black pepper

A one-pan omelet with two eggs, three egg whites, baby spinach, cherry tomatoes, and Balkan cheese. Ready in 15 minutes; serves one.

Slovak cuisine · Vegetarian · Gluten-free · Quick recipes in 35 minutes · Translated from Slovak · October 24, 2026 · High-protein recipe · 30 g protein per serving

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Recipe at a glance

Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Servings: 1 serving
Difficulty: Easy
Cuisine: Slovak

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This egg and egg white omelet with spinach and Balkan cheese is a quick one-pan meal ready in 15 minutes. Two whole eggs and three egg whites make a large, fluffy omelet, spinach and tomatoes add color, and salty Balkan cheese—a white brined cheese—replaces most of the salt.

Serve it for breakfast or a light dinner. Use the leftover yolks in dough or a custard, for example.

Ingredients

1 serving

Eggs 2
Egg whites (From 3 eggs or about 100 ml pasteurized egg whites.) 3
Baby spinach 50 g
Cherry tomatoes 80 g
Balkan cheese (white brined cheese) 30 g
Olive oil 1 tsp
Ground black pepper to taste

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Instructions

Tip: tap a step to mark it as done.

Prepare the ingredients
Halve the cherry tomatoes and crumble the Balkan cheese. Beat the eggs, egg whites, and pepper with a fork until frothy. There is no need to add salt; the Balkan cheese is salty enough.
Wilt the spinach
Heat the olive oil in a 24 cm skillet. Add the spinach and cook, stirring constantly, for about 1 minute, until wilted.
Cook the omelet
Reduce the heat to low, pour in the egg mixture, and arrange the tomatoes and cheese on top. Cover the skillet and cook the omelet for 4–5 minutes, until the eggs are set on top as well.
Serve
Fold the omelet in half, slide it onto a plate, and serve immediately.

Tip: The omelet is done when the top is no longer shiny and no liquid egg runs across it when you tilt the pan. You can substitute feta or shredded mozzarella for the Balkan cheese.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 341 kcal
Protein: 30 g
Carbohydrates: 7.9 g
of which sugars: 3.4 g
Fat: 21 g
of which saturates: 7.8 g
Fiber: 2.2 g
Salt: 1.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Omeleta z vajec a bielkov so špenátom a balkánskym syrom