Egg White Omelet With Spinach or Chard

1. 1

   In a small nonstick skillet, heat one teaspoon of oil, add the spinach or chard, and cook until it's wilted.

2. 2

   Season with salt and pepper, then move it to a plate.

3. 3

   Add the second teaspoon of oil to the pan, then pour in the whites.

4. 4

   Tilt the pan to spread them out, then cook over medium heat until they're set.

5. 5

   Season with a pinch of salt and pepper, arrange the spinach over 1/3 of the eggs, then gently prod the eggs over it to make a rolled omelet.

* Per serving · 4 servings · Values may vary.

No additional tips available.