Egg White Omelet with Spinach, Onions & Tomatoes

Egg White Omelet with Spinach, Onions & Tomatoes



Ingredients

1/2 small organic tomato, chopped
2 tsp(s) organic extra virgin olive oil
8 large organic egg whites
1/2 small organic onion, chopped
1/4 tsp(s) Celtic sea salt
1/4 tsp(s) freshly ground black pepper
2 cup Earthbound Farm Fresh Spinach
1 Tbsp(s) filtered or spring water


Preparation

In a small, safe, nonstick skillet, heat the oil over medium heat.
Add the onions, tomatoes and spinach. Cook until the onion is soft, about 3 to 5 minutes. Stir in a pinch of salt. Transfer the spinach mixture to a bowl. Cover and keep warm.
In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper until frothy.
Spray coat a medium, safe nonstick skillet or omelet pan with cooking spray and heat over medium heat.
Add 1/2 of the egg whites, swirling to evenly cover the bottom of the pan. Cook until set, about 1 1/2 to 2 minutes. Use a rubber scraper to gently lift the eggs up and allow the uncooked egg whites to flow underneath.
Spoon 1/2 of the spinach mixture onto half of the omelet, fold over, and slide onto a serving plate. Repeat with remaining egg whites and spinach mixture.
Serve.

source: healinggourmet