Egg White and Spinach Omelette with Whole Grain English Muffin

Ingredients

• Egg whites 6 large
• Fresh spinach 1 cup
• Olive oil 1 tablespoon
• Whole grain English muffin 1 whole

Method

1. Prepare ingredients. Gather all your ingredients. Rinse the fresh spinach under cold water to remove any dirt. Pat dry with a clean towel or use a salad spinner. Separate the egg whites from the yolks if not using pre-separated egg whites.
   Tip: Dry spinach well to avoid excess water in the omelette.
2. Cook the spinach. Heat half of the olive oil (about 1/2 tablespoon) in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted but still bright green. Remove the spinach from the pan and set aside.
   Tip: Cook spinach quickly to preserve nutrients and vibrant color.
3. Cook the egg white omelette. Wipe the skillet clean and add the remaining 1/2 tablespoon of olive oil, heating over medium-low heat. Pour in the egg whites and let them cook undisturbed for about 1-2 minutes until the edges start to set. Gently lift edges with a spatula to allow uncooked egg whites to flow underneath.
   Tip: Use medium-low heat to avoid browning and keep the omelette tender.
4. Add spinach and finish omelette. Evenly spread the cooked spinach over one half of the omelette. Once the egg whites are mostly set but still slightly moist on top, carefully fold the omelette in half over the spinach. Cook for another 1-2 minutes to heat through. Slide the omelette onto a plate.
   Tip: Folding gently prevents the omelette from breaking.
5. Toast the English muffin. While cooking the omelette, split the whole grain English muffin in half and toast it to your preference using a toaster or oven. Serve alongside the omelette.
   Tip: Toast just before serving for best texture and flavor.

Pro tips

• Use a non-stick skillet to prevent sticking and make flipping easier.
• If you want extra flavor, add a pinch of salt and pepper to the egg whites before cooking.