Egg white omelette with spinach, feta and sweet potatoes

Ingredients

For 1 serving

• Egg whites4
• Eggs1
• Spinach150 g
• Feta30 g
• Sweet potatoes200 g
• Extra virgin olive oil10 g
• Dried oregano1 pinch
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

Method

1. Preheat the oven to 200 °C (conventional). Peel the sweet potatoes, cut them into 2 cm cubes and toss them in a roasting tin with half the oil, the dried oregano and a pinch of salt.
2. Roast at 200 °C for 25 minutes, turning halfway, until tender and caramelised at the edges.
3. Meanwhile wash the spinach and put it in a hot frying pan over medium heat with just the water clinging to the leaves for 2 minutes, until wilted; squeeze it and set aside. Crumble the feta.
4. Beat the egg whites and the egg with salt and pepper. Heat the remaining oil in a non-stick frying pan over medium heat, pour in the mixture and cook for 3–4 minutes without stirring, until the base is set and the top almost dry.
5. Spread the spinach and feta over half the omelette, fold it into a half-moon and leave it on the heat for a minute, until the feta softens. Serve with the sweet potatoes.