Egg White Omelette with Spinach and Cheese, Whole Wheat Toast

Ingredients

• Egg whites 5 large
• Spinach 1 cup
• Reduced-fat cheddar cheese 1 oz
• Whole wheat bread 2 slices
• Butter 1 tsp

Method

1. Prepare Ingredients. Wash the fresh spinach thoroughly under cold water to remove any dirt. Drain well and pat dry with a clean towel. Shred the reduced-fat cheddar cheese if not pre-shredded. Separate the egg whites from the yolks if using whole eggs, or use liquid egg whites from a carton.
   Tip: Dry spinach well to avoid extra moisture in the omelette.
2. Cook Spinach. Heat a non-stick skillet over medium heat. Add a small spray of cooking oil or a tiny bit of butter if desired. Add the spinach to the skillet and sauté for 1-2 minutes until wilted. Remove from skillet and set aside.
   Tip: Cook spinach just until wilted to keep its bright green color and nutrients.
3. Cook Omelette Base. Wipe the skillet clean and heat it again over medium heat. Pour the egg whites into the skillet, spreading them evenly to cover the bottom. Let the egg whites cook undisturbed for about 2-3 minutes until they start to set but the top is still slightly runny.
   Tip: Use a spatula to gently lift edges to check if the bottom is cooked.
4. Add Filling. Evenly distribute the sautéed spinach over one half of the omelette. Sprinkle the shredded reduced-fat cheddar cheese on top of the spinach.
   Tip: Adding the filling while the top is still slightly runny helps the cheese melt nicely.
5. Fold Omelette and Finish Cooking. Using a spatula, carefully fold the omelette in half over the filling. Cook for another 1-2 minutes until the cheese melts and the egg whites are fully set.
   Tip: Lower the heat if the omelette is browning too quickly.
6. Toast Bread. While the omelette finishes cooking, toast the two slices of whole wheat bread in a toaster or toaster oven until golden brown.
   Tip: Toast bread to your preferred crispness.
7. Butter Toast and Serve. Spread 1 teaspoon of butter evenly over the hot toast slices. Plate the omelette alongside the toast and serve immediately for the best taste.
   Tip: Butter melts best on warm toast.

Pro tips

• Use a non-stick skillet to prevent the egg whites from sticking and breaking.
• For fluffier omelette, you can whisk the egg whites lightly before cooking to incorporate some air.