Egg White Omelette with Spinach and Feta

Ingredients

• Egg whites 6 large
• Fresh spinach 1 cup
• Feta cheese 1 oz
• Olive oil 1 tsp

Method

1. Prepare the Ingredients. Wash the fresh spinach thoroughly under cold water to remove any dirt. Roughly chop the spinach leaves. Crumble the feta cheese into small pieces. Separate the egg whites from the yolks if not already done.
   Tip: Using fresh spinach will give the best flavor and texture.
2. Cook the Spinach. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chopped spinach and sauté for about 2 minutes until wilted and tender. Stir occasionally to prevent burning.
   Tip: Cook spinach just until wilted to keep its vibrant color and nutrients.
3. Add Egg Whites. Pour the 6 egg whites evenly over the cooked spinach in the skillet. Tilt the pan gently to spread the egg whites evenly. Reduce heat to medium-low and let it cook undisturbed for about 3 minutes until the edges start to set.
   Tip: Use a non-stick pan to prevent sticking and make flipping easier.
4. Add Feta Cheese. Sprinkle the crumbled feta cheese evenly over one half of the omelette. Continue cooking for another minute until the egg whites are fully set but still moist on top.
   Tip: Adding cheese towards the end prevents it from melting too much and losing texture.
5. Fold and Serve. Using a spatula, carefully fold the omelette in half over the feta cheese. Slide the omelette onto a plate and serve immediately while warm.
   Tip: Folding gently prevents breaking the omelette.

Pro tips

• Use a non-stick skillet to make flipping and folding easier without breaking the omelette.
• For fluffier egg whites, you can whisk them lightly before pouring into the pan.