Egg White Omelette with Spinach and Whole Wheat Toast

Ingredients

• egg whites 5 large
• spinach 1 cup
• whole wheat bread 2 slices
• olive oil 1 teaspoon
• salt to taste
• black pepper to taste

Method

1. Prepare the ingredients. Wash the spinach thoroughly under cold water to remove any dirt. Roughly chop the spinach leaves to make them easier to cook and eat. Separate the egg whites from the yolks carefully, placing the whites in a bowl. If you bought carton egg whites, measure out the equivalent of 5 large eggs.
   Tip: To separate egg whites easily, crack the egg on a flat surface and gently transfer the yolk back and forth between shell halves, letting the white fall into a bowl.
2. Toast the whole wheat bread. Place the two slices of whole wheat bread in a toaster or on a grill pan over medium heat. Toast until golden brown and crisp, about 2-3 minutes per side if using a pan. Set aside once done.
   Tip: Keep an eye on the bread to avoid burning; adjust heat as necessary.
3. Cook the spinach. Heat half the olive oil (about 1/2 teaspoon) in a non-stick skillet over medium heat. Add the chopped spinach and sauté for 1-2 minutes until wilted and bright green. Season lightly with salt and pepper if desired. Remove spinach from the pan and set aside.
   Tip: Spinach cooks quickly; avoid overcooking to keep nutrients and vibrant color.
4. Cook the egg white omelette. Add the remaining 1/2 teaspoon of olive oil to the same skillet and let it heat over medium-low heat. Pour the egg whites into the pan and let them cook undisturbed for about 1-2 minutes until the edges start to set. Gently lift the edges with a spatula to let uncooked egg whites flow underneath. When mostly set but still slightly moist on top, spread the cooked spinach evenly over one half of the omelette.
   Tip: Use a non-stick pan and moderate heat to prevent sticking and browning.
5. Fold and finish the omelette. Carefully fold the omelette in half over the spinach filling using a spatula. Let it cook for another 30 seconds to 1 minute to ensure the inside is fully cooked. Slide the omelette onto a plate.
   Tip: If the omelette sticks, gently loosen edges with the spatula before folding.
6. Serve. Serve the egg white omelette hot with the toasted whole wheat bread on the side. Optionally, season with additional salt and pepper to taste.
   Tip: Add a slice of fresh tomato or a small fruit portion for extra freshness.

Pro tips

• Use a non-stick skillet to make flipping and folding the omelette easier.
• Fresh spinach is best, but frozen spinach can be used if thawed and drained well to avoid excess moisture.