Vegetable Egg White Omelette

Instructions

1. 1

   In a medium bowl, whisk together the 8 egg whites until slightly frothy.

2. 2

   Heat

3. 3

   5 teaspoon of olive oil in a non-stick skillet over medium heat.

4. 4

   Add the diced bell peppers and sauté for 2 minutes until slightly softened.

5. 5

   Add the spinach and diced tomatoes to the skillet, and cook for another 1-2 minutes until the spinach is wilted and the tomatoes are slightly softened.

6. 6

   Pour the whisked egg whites evenly over the vegetables in the skillet.

7. 7

   Sprinkle

8. 8

   25 teaspoon of salt and

9. 9

   25 teaspoon of black pepper evenly over the mixture.

10. 10

    Cook the omelette undisturbed for 2-3 minutes, or until the edges start to set.

11. 11

    Gently lift the edges with a spatula and tilt the pan to allow any uncooked egg whites to flow underneath.

12. 12

    Once the omelette is mostly set but still slightly moist on top, carefully fold it in half.

13. 13

    Slide the omelette onto a plate and serve immediately.