Egg White Omelette with Spinach and Turkey Bacon

Ingredients

• egg whites 6 large
• spinach 1 cup
• turkey bacon 3 slices
• olive oil 1 tsp

Method

1. Prepare the ingredients. Wash the fresh spinach thoroughly under cold water and pat dry with a paper towel. Crack the eggs and separate the whites into a bowl, discarding the yolks or saving them for another use. Measure out 6 large egg whites.
   Tip: Make sure the spinach is dry to avoid excess moisture in the omelette.
2. Cook the turkey bacon. Heat a non-stick skillet over medium heat. Add the turkey bacon slices and cook for about 3-4 minutes on each side, or until crispy. Remove the bacon from the pan and place on a paper towel to drain excess fat.
   Tip: Keep an eye on the bacon to prevent burning and flip carefully.
3. Sauté the spinach. In the same skillet, add 1 teaspoon of olive oil and heat over medium heat. Add the spinach and sauté for 1-2 minutes until wilted. Remove the spinach from the pan and set aside.
   Tip: Use the leftover bacon fat for extra flavor if you like, just reduce the olive oil accordingly.
4. Cook the egg white omelette. Pour the egg whites into the skillet over medium-low heat. Allow them to cook gently without stirring for about 2-3 minutes until they begin to set around the edges.
   Tip: Use a spatula to gently lift the edges and let uncooked egg whites flow beneath.
5. Add fillings and fold. Evenly spread the sautéed spinach over one half of the egg whites. Chop or tear the cooked turkey bacon into pieces and sprinkle on top of the spinach. Carefully fold the other half of the omelette over the fillings.
   Tip: Fold gently to avoid breaking the omelette.
6. Finish cooking and serve. Cook the folded omelette for another 1-2 minutes until fully set and heated through. Slide the omelette onto a plate and serve immediately.
   Tip: Serve with a side of fresh fruit or whole grain toast for a balanced meal.

Pro tips

• Use a non-stick skillet for easy cooking and flipping.
• Cook on medium-low heat to avoid browning the egg whites too much.
• If you don’t have fresh spinach, frozen spinach can be used but be sure to thaw and squeeze out excess water.