Egg White Omelet with Spinach and Tomato

Name: Egg White Omelet with Spinach and Tomato
Prep time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 12 egg whites; 400 grams spinach, fresh chopped; 200 grams sun-dried tomatoes, chopped; 8 leaves basil; pepper, to taste; olive oil

Deborah Dana

Delicious healthy recipe for breakfast or even dinner. Whipped egg whites with spinach, dehydrated tomato, and basil; a unique and perfect blend of flavors that will allow you to savor a bit of Mediterranean cuisine in every bite.

Reviewed by Editorial Team of Kiwilimón

Published: 08-05-2011

Preparation

20 mins

Low

In a deep bowl, whisk the egg whites seasoned with salt and pepper. In a small skillet (for 1 portion) or a large skillet (for 4 portions), add a little olive oil and sauté the spinach until well cooked. Add the dehydrated tomato and cook until the egg starts to bubble, using a spatula to flip and cook for 1 more minute. Serve the omelets either in individual portions or, if you used a large skillet, cut the large omelet into 4.