Egg White Omelette

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INGREDIENTS

– Olive oil – Shallot – Cherry tomatoes – Spinach – Egg whites – Garlic powder – Cheddar cheese – Butter Full Ingredients

Heat the olive oil in a small pan over medium heat. Add the shallot and cook for 2 minutes, until it is translucent.

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Add the tomatoes, spinach, salt, and pepper to the pan and cook until the tomatoes are warm and the spinach wilts. Set the filling aside.

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In a medium-sized bowl, lightly whisk the egg whites, garlic powder, salt, and pepper. You want there to be a few foamy bubbles, but it should still be liquid underneath them.

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Melt the butter in a medium-sized frying pan over medium-low heat. When the butter starts to bubble, pour the egg whites into the pan and swirl the pan to spread them out.

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Cover the pan with a lid and let the egg whites cook undisturbed for 3 minutes, or until they are no longer wet on top.

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