Egg White Omelet
• 4 tsp. extra virgin olive oil • 1 small onion, finely chopped • Salt • 1 10-oz. package frozen chopped spinach, thawed (with all excess water squeezed out) • 4 plum tomatoes, finely chopped (about 1 1/2 cups) • Freshly ground black pepper • 12 egg whites • 2 tbsp. water • Nonstick cooking spray
1. In small skillet, heat oil over medium heat. Add the onion and a pinch salt; cook for 3 to 5 minutes or until onion is softened. 2. Add the spinach; cook and stir until hot. 3. Add the tomatoes, pepper to taste, and another pinch salt; cook and stir for 1 minute. Remove from heat; cover and keep warm. 4. In a medium bowl, whisk the egg whites, water, and a pinch salt until frothy. 5. Lightly coat a medium nonstick skillet or omelet pan with cooking spray; heat skillet over medium heat. Add one-fourth of the egg whites, swirling to evenly cover the bottom of the pan. Cook for 1 1/2 to 2 minutes or until set, using a rubber scraper to lift eggs up occasionally, letting runny egg flow underneath. 6. Spoon one-fourth of the spinach mixture onto half of omelet, fold over, and slide onto a plate. Repeat with remaining egg whites and spinach mixture.