Made with egg whites alone, this omelet is a lower-calorie, fat-free alternative to a classic omelet. It contains no nuts and is described as having a low glycemic load, making it suitable as a late-night snack or a portable breakfast.
Beat the egg whites with salt and black pepper until lightly foamy.
Heat a dry pan and add the fresh spinach leaves. Cook until slightly wilted, then add the diced tomato.
Pour the beaten egg whites into the pan. When the edges are set but the center is still slightly wet, fold and serve.
Do not stir the egg whites too much after pouring them into the pan; constant stirring will keep them from puffing up. Allergen: contains egg.
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