3 egg whites
2 teaspoons (10 mL) chopped fresh dill pepper to taste
1/2 cup (125 mL) loosely packed, thinly sliced fresh spinach
1 Italian tomato, chopped
2 tablespoons (25 mL) grated light Cheddar cheese
Cooking the omelette in a non-stick pan or a pan coated with a nonstick spray eliminates the need for butter or margarine, which any similar recipes use.
- Whisk the egg whites, 1teaspoon (5 mL) water, dill and pepper in a medium bowl until soft peaks form.
- Toss the spinach, tomato and Cheddar in a small bowl.
- Lightly coat a small nonstick frying pan with nonstick cooking spray and set over medium heat for 1 minute. Pour the egg mixture into the pan and cook until the egg whites begin to set on the bottom. Lift up the edge of eggs with a spatula, pushing the cooked part toward the center of the pan and letting the uncooked portion run underneath. Cook until the egg whites are almost set and the bottom is just lightly browned.
- Spread the spinach filling over half the omelet, leaving a 1 cm border and reserving 1 tablespoon of the mixture for the garnish. Lift up the omelet at the edge nearest the handle and fold in half, slightly off-center, so the filling just peeks out. Cook for 2 minutes. Slide the omelette onto a plate and garnish with the reserved filling. Serve at once.
This breakfast can be served with a big glass of orange juice, hash browns and a handful of fresh berries which can be purchased at any store for around 3$ a bag. This breakfast is great for the morning after hangover that you need to cure. It will help you regain all that energy you lost the night before.