This light omelet made with egg whites is a satisfying option for breakfast or a late-night snack without the cholesterol from egg yolks. The fiber-rich spinach and light olive oil make it a heart-healthy meal.
Sauté the spinach leaves in olive oil for 3 minutes, until softened.
Lightly beat the egg whites with the salt and black pepper.
Pour the beaten mixture over the spinach, cover, and cook over low heat for 6 minutes.
Fold the omelet in half and serve hot.
Freeze leftover egg whites in small containers and thaw only what you need; freeze raw egg whites only, since cooked omelets become watery when frozen. Allergen: contains egg.
Yumurta akını 6 dakika yerine 4 dakikada pişirdim çünkü ocağım güçlüydü, biraz daha fazla beklesem dışı kurumaya başlayacaktı. Ispanağı eklerken suyunu iyice süzmemiştim, tabakta biraz sulu kaldı.
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