Fluffy Egg White Omelet with Fresh Vegetables

Ingredients

Salt and pepper

to taste

Olive oil

1 tablespoon

Onion

1 small, finely chopped

Bell pepper

1 medium, finely chopped

Tomato

1 medium, finely chopped

Spinach

1 cup, roughly chopped

Egg whites

4, whisked till frothy

Instructions

1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
2. Add the finely chopped onions and bell peppers to the skillet. Sauté until they start to soften, about 5 minutes.
3. Add the chopped tomatoes and spinach to the skillet. Continue to cook for another 2-3 minutes until the vegetables are tender but still retain their vibrant colors.
4. In a separate bowl, whisk the egg whites until frothy. Season with salt and pepper.
5. Pour the frothy egg whites over the sautéed vegetables in the skillet. Reduce the heat to low and let the omelet cook undisturbed until the edges start to set, about 3-5 minutes.
6. Using a spatula, gently lift the edges of the omelet and tilt the skillet to allow the uncooked egg whites to flow underneath. Continue this process until no liquid egg whites remain.
7. Continue cooking for another 2-3 minutes until the egg whites are completely set, then carefully fold the omelet in half.
8. Serve the omelet hot, garnished with some fresh herbs if desired. A side of whole grain toast or a green salad would complement this dish beautifully.