Egg white omelette with spinach and feta, wholemeal bread

Ingredients

For 1 serving

• Egg whites200 g
• Eggs1
• Spinach150 g
• Feta30 g
• Cherry tomatoes100 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread60 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash the spinach and wilt it in a non-stick pan over medium heat with a pinch of salt for 2 minutes, with just the water left on the leaves, until reduced; squeeze it and set aside.
2. Beat the egg whites and the egg with a grind of black pepper.
3. Wipe the pan, grease it with the oil and heat it over medium heat; pour in the eggs and cook for 3 minutes, drawing the edges towards the centre with a spatula, until the omelette is almost set.
4. Spread the spinach and crumbled feta over one half, fold it over and cook for 1 more minute, until the feta starts to soften.
5. Serve with the washed, halved cherry tomatoes and the wholemeal bread.