Egg White Omelette with Spinach

Instructions

1. Step 1

   Whisk the egg whites with the salt and black pepper until lightly foamy and evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 piece Egg White, 0.5 gr Ground Black Pepper, 1.5 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Heat half the olive oil in the nonstick skillet over medium heat. Add the spinach and cook until just wilted, then transfer it to a plate.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 ml Olive Oil, 60.0 gr Spinach

   Cookware: nonstick skillet, plate, spatula

3. Step 3

   Return the skillet to medium heat and add the remaining olive oil. Pour in the egg white mixture and cook until the edges are set and the center is still slightly moist.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 ml Olive Oil

   Cookware: mixing bowl, nonstick skillet, spatula

4. Step 4

   Spread the cooked spinach over one half of the omelette. Fold the other half over the filling and cook until fully set and the center reaches 71°C, then slide onto the plate and divide into two portions.

   Timer: 2 min (fixed)

   Cookware: nonstick skillet, plate, spatula