Egg white omelette with spinach, grana and rye bread

Ingredients

For 1 serving

• Egg whites150 g
• Spinach100 g
• Grana Padano15 g
• Rye bread40 g
• Extra virgin olive oil4 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash the spinach in cold water, drain it well and remove the toughest stems.
2. Heat the oil in a non-stick pan over medium heat, add the spinach with a pinch of salt and stir for 2–3 minutes, until wilted; spread it over the base of the pan.
3. Meanwhile, beat the egg whites with the grated Grana Padano and a grind of black pepper, until just frothy.
4. Pour the egg whites over the spinach, turn the heat to medium-low, cover and cook for 4 minutes, until set and white on top too.
5. Meanwhile, toast the rye bread. Fold the omelette in half with a spatula, slide it onto the plate and serve with the bread.