Name: Egg white spinach omelette with tomato salsa
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: Egg white spinach omelette; 3 egg whites; 20 gram baby spinach, shredded; 30 gram fresh low-fat ricotta, crumbled; 30 gram shaved ham; 1/4 medium red onion, thinly sliced; Tomato salsa; 1/2 small tomato, finely chopped; 125 gram can corn kernels, rinsed; 2 tablespoon chopped flatleaf parsley; 1 clove garlic, crushed

Ingredients

Egg white spinach omelette

3 egg whites

20 gram baby spinach, shredded

30 gram fresh low-fat ricotta, crumbled

30 gram shaved ham

1/4 medium red onion, thinly sliced

Tomato salsa

1/2 small tomato, finely chopped

125 gram can corn kernels, rinsed

2 tablespoon chopped flatleaf parsley

1 clove garlic, crushed

Method

Egg white spinach omele

1.To make tomato salsa, combine all ingredients in a small bowl.

2.Using an electric mixer, beat egg whites until soft peaks form. Fold in spinach.

3.Spray a 20cm (top measurement) non-stick frying pan with oil. Heat over moderate heat.

4.Add egg white mixture; using a spatula, spread to cover base of pan. Cook 2 minutes, or until set underneath.

5.Top with ricotta, ham and onion; season. Fold omelette in half. Transfer to a plate; top with tomato salsa. Serve at once.

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Ingredients

Method

Egg white spinach omele

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