Rolled spinach and ricotta egg white omelette

1.Whisk egg whites and milk in a medium bowl. Combine the ricotta and pesto in a separate bowl.

2.Lightly spray a 20cm (base diameter) non-stick frying pan with oil. Heat over moderate heat. Add spinach. Cook and stir for 1-2 minutes or until just wilted. Add spinach to egg white mixture: mix gently to combine. Carefully pour egg white mixture into pan: cook for 10-20 seconds or until edge starts to set. Using a heatproof spatula, gently draw in edge of omelette so that uncooked egg mixture runs onto surface of pan. Continue cooking in this way until omelette looks nearly set but is still moist.

3.Spoon ricotta mixture across centre of omelette. Fold the third of the omelette closest to handle over filling. Roll omelette, then slide onto base of roll. Sprinkle with pepper. Serve immediately topped with tomato and remaining half roll.