Egg White Omelette with Spinach and Whole Wheat English Muffin

Ingredients

• Egg whites 5 large
• Fresh spinach 50 g
• Whole wheat English muffin 1 muffin
• Olive oil 10 ml

Method

1. Prepare ingredients. Wash the fresh spinach thoroughly under cold running water to remove any dirt. Drain well and pat dry with a clean kitchen towel or paper towels. Separate the egg whites from 5 large eggs if not using pre-separated egg whites.
   Tip: Make sure the spinach is dry to avoid excess water in the omelette.
2. Cook the spinach. Heat 5 ml of olive oil 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 skillet and set aside.
   Tip: Use a spatula to stir the spinach gently to prevent burning.
3. Cook the egg white omelette. Add the remaining 5 ml of olive oil to the same skillet and reduce heat to medium-low. Pour in the egg whites and let them cook undisturbed for about 2 minutes until they start to set around the edges. Using a spatula, gently lift the edges and tilt the pan to allow uncooked egg whites to flow underneath. When mostly set but still slightly moist on top, evenly spread the cooked spinach over one half of the omelette.
   Tip: Cook slowly on medium-low heat to avoid browning and keep the omelette tender.
4. Fold and finish the omelette. Carefully fold the omelette in half over the spinach filling. Cook for another 1 minute to warm through. Then slide the omelette onto a plate.
   Tip: Use a wide spatula to fold the omelette gently without breaking it.
5. Toast the English muffin. Split the whole wheat English muffin in half and toast it in a toaster or under a broiler until golden brown, about 2-3 minutes. Optionally, you can lightly brush with a small amount of olive oil before toasting for extra flavor.
   Tip: Keep an eye on the muffin while toasting to prevent burning.
6. Serve. Place the toasted English muffin halves on the plate alongside the spinach-filled egg white omelette. Enjoy your nutritious breakfast immediately while warm.
   Tip: Add a pinch of salt and pepper to taste on the omelette before serving if desired.

Pro tips

• Use a non-stick skillet to prevent the egg whites from sticking and breaking.
• Cook the omelette on medium-low heat to keep it tender and avoid browning.