Egg White Omelette

1. 1

   In a small skillet, heat the oil over medium heat.

2. 2

   Add the onions, tomatoes, spinach and a pinch salt.

3. 3

   Cook until the onion is soft, about 3 to 5 minutes.

4. 4

   Add pepper, to taste, and another pinch salt; and cook for another minute.

5. 5

   Remove the spinach mixture from the heat to a bowl.

6. 6

   Cover and keep warm.

7. 7

   In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper until frothy.

8. 8

   Lightly coat a medium nonstick skillet or omelet pan with cooking spray and heat the skillet over medium heat.

9. 9

   Add 1/4 of the egg whites, swirling to evenly cover the bottom of the pan.

10. 10

    Cook until set, about 1 1/2 to 2 minutes.

11. 11

    Using a rubber scraper lift the eggs up and let the runny uncooked egg flow underneath.

12. 12

    Spoon 1/4 of the spinach mixture onto half of the omelet, fold over, and slide onto a serving plate.

13. 13

    Repeat with remaining egg whites and spinach mixture.

14. 14

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

15. 15

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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