About the Recipe
Egg whites are a nearly pure source of protein, containing almost 100% of their calories from this macro with virtually no fats or carbs. Team with the veggies of your choice!
Ingredients
Olive oil spray
2 green onions, sliced
50g baby spinach
1 tbsp chopped fresh dill
Sea salt and cracked black pepper
3 egg whites
Preparation
Lightly spray a non-stick frying pan with olive oil spray. Add green onion, spinach and dill, and cook over medium heat until spinach is wilted. Remove from pan and season with sea salt and cracked black pepper.
Lightly spray pan again with a little oil. In a bowl, whisk egg whites with electric beaters until soft peaks form.
Add egg whites to the pan and cook over medium heat for 2 minutes or until nearly set. Sprinkle spinach filling over half the omelette and cook for further 3 minutes or until the base is golden.
Carefully fold over omelette to enclose filling. Serve immediately.
NOTES: Try a selection of different fillings for the omelette such as tomato, basil and red onion; mushroom, thyme and spring onion; or grated pumpkin, nutmeg and rosemary.