Protein omelette with spinach

Votes: 3

How to Make - Protein Omelet with Spinach

Time: 15 min.
Complexity: easily
Servings: 4

This diet omelet is made with whipped egg whites and vegetables, resulting in a nutritious and healthy omelet thanks to its high protein and fiber content. This dish also looks interesting and unusual because the vegetables are not covered with eggs, but rather tucked into the omelet as a filling. Prepare the filling in advance by sautéing spinach, tomatoes, and onions in olive oil, then spoon a portion onto each omelet in a frying pan, folding them in half. This amount makes four omelets.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tsp extra-virgin olive oil
1 small onion, finely chopped
4 plum tomatoes, finely chopped (about 1 1/2 cups)
1 package (280g) frozen chopped spinach, thawed and squeezed out of excess water
12 egg whites
2 tablespoons of water

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat olive oil in a small skillet over medium heat. Add the onion, tomatoes, spinach, and a pinch of salt. Cook until the onion is soft, about 3-5 minutes. Season with pepper to taste, add another pinch of salt, and cook for another minute. Remove the spinach from the heat and transfer to a bowl. Cover and keep warm.
In a medium bowl, whisk the egg whites, water, and a pinch of salt and black pepper until foamy. Lightly spray a medium nonstick skillet or omelet pan with cooking spray and heat over medium heat. Add 1/4 of the egg whites, stirring to evenly coat the bottom of the pan. Cook until the whites are set, about 1 1/2 to 2 minutes. Using a rubber spatula, lift the omelet and allow the runny raw egg to drip down. Spoon 1/4 of the spinach mixture onto half of the omelet, fold it in half, and transfer to a serving plate. Repeat with the remaining egg whites and spinach mixture.

Categories:

recipe / Healthy eating / Low cholesterol / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Paula Deen

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