Egg White and Tomato Omelet

Egg White and Tomato Omelet  

  

  

      Ingredients

 2 Tablespoons Olive Oil 

 2 Med. Tomatoes, finely chopped 

 1 Cup Thinly Sliced Spinach 

 2 Green Onions, chopped 

 Salt and Black ground Pepper

 6 Egg whites 

 3 Teaspoons water 

 Cooking Spray            

                                 

 Directions

 1. In a large nonstick skillet over medium-high heat, heat the olive oil.

 2. Add the tomatoes, spinach, and green onions. Sauté for 2 to 4 minutes, 

or until the spinach is wilted.

 3. Season with salt and pepper and remove the skillet from the heat. 

Set aside, cover, and keep warm. Wipe the skillet with a paper towel 

to clean.

 4. In a medium mixing bowl, whisk the egg whites and the water until frothy.

 5. Heat the skillet to medium heat and coat with cooking spray.

 6. Add the egg whites and cook until set, about 1 to 3 minutes, swirling 

the pan and lifting the edges to allow the uncooked egg to run underneath 

the cooked egg white.

 7. Spoon the spinach mixture onto the omelet. Fold the omelet in half 

and slide it onto a serving plate. Cut in half.