Whisk the egg whites well then add the Italian seasoning along with the salt and pepper to taste. Set aside.

Heat a skillet over medium high, then add the olive oil.

Add the turkey ham and the spinach and cook for 2-3 minutes, until the ham has browned and the spinach has wilted. Remove the ham and spinach and reserve.

In the same skillet, add the butter and reduce the heat to medium. Add the egg whites and cook for 2-3 minutes, stirring regularly.

When almost cooked through, stop stirring and allow the bottom to set.

Fill one side of the omelette with the cooked turkey ham, spinach, sun dried tomatoes, and feta. Fold the other side of the omelette over and transfer out of the pan and onto the plate.

Serve with Butterball turkey bacon, fresh fruits, toast, and coffee for the ultimate breakfast!