Spinach And Ricotta Egg White Sandwich

1. 1

   Whisk egg whites and milk in a medium bowl. Combine ricotta and pesto in a separate bowl.

2. 2

   Lightly coat an 8 inch nonstick frying pan with oil. Cook spinach over medium heat for 1-2 mins, or until just wilted. Add to egg white mixture and mix gently to combine. Carefully pour into nonstick pan and cook for 10-20 seconds, or until edge starts to set. Using a spatula, gently draw in edge of omelette so that uncooked egg mixture runs onto surface of pan. Repeat until omelette is almost set.

3. 3

   Spread ricotta mixture across center then fold roll up and slide onto base of roll. Season and serve immediately topped with tomato and remaining roll.

* Per serving · 4 servings · Values may vary.

No additional tips available.