Egg White and Spinach Omelette

Instructions

1. Step 1

   Whisk the egg whites, salt, and black pepper in the mixing bowl until lightly foamy.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 120.0 ml Egg White, 1.0 gr Fine Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Heat the olive oil in the nonstick frying pan over medium heat. Add the spinach and cook until wilted and excess moisture has evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 ml Olive Oil, 45.0 gr Spinach

   Cookware: nonstick frying pan, spatula

3. Step 3

   Spread the spinach evenly, then pour in the egg white mixture. Cook over medium heat until the edges set, gently lifting them with the spatula so uncooked egg can flow underneath.

   Timer: 3 min (fixed)

   Cookware: nonstick frying pan, spatula

4. Step 4

   Reduce to low heat and cook until the center is opaque with no liquid egg remaining and reaches 71°C. Fold the omelette in half and slide it onto a plate.

   Timer: 2 min (fixed)

   Cookware: nonstick frying pan, spatula