This omelette is made using only egg whites, giving a lower-calorie, leaner alternative to a classic omelette. Free of nuts and with a low glycemic load, it suits both a late-night snack and a practical breakfast to pack in a lunch box.
Whisk the egg whites with the salt and black pepper until slightly frothy.
Heat a non-stick pan and wilt the spinach lightly, then add the diced tomato.
Pour the whisked egg whites into the pan, and once the edges are set but the centre is still slightly moist, fold and serve.
Do not stir the egg whites too much once they hit the pan; constant stirring keeps them from puffing up. Allergens: contains egg.
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