Spinach and Cheese Egg White Omelet

Spray a 6-8″ skillet with cooking spray and set on the stove on medium heat for 30 seconds.

Meanwhile in a small bowl add egg whites, milk and pepper and whisk until combined.

Pour egg mixture into skillet and tilt the pan to spread the egg mixture evenly. Add the spinach.

Let eggs firm up a little and after about 30 seconds use a spatula to gently direct the mixture away from the sides of the skillet and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.

Continue to cook for another minute, add the cheese and cook until the center is firm and cheese is almost melted. I like to shake the pan a bit to make sure it doesn’t stick. You know the egg is done when it is no longer runny.

Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. Top with salsa and enjoy.

Calories: 100, Fat: 2, Cholesterol: 8, Sodium: 277, Potassium: 167, Carbs: 2, Fiber: 1, Protein: 18