Eggs: 2 large (100 g), Egg whites: 100 g (about 3 large egg whites), Spinach (fresh): 50 g (1 cup), Cherry tomatoes: 50 g (1/2 cup), Feta cheese (low-fat): 30 g (2 tbsp), Olive oil: 5 g (1 tsp), Whole-grain toast: 1 slice (30 g)
Eggs: 2 large (100 g), Egg whites: 100 g (about 3 large egg whites), Spinach (fresh): 50 g (1 cup), Cherry tomatoes: 50 g (1/2 cup), Feta cheese (low-fat): 30 g (2 tbsp), Olive oil: 5 g (1 tsp), Whole-grain toast: 1 slice (30 g)
1. Prepare vegetables: Wash and chop 50 g spinach and 50 g cherry tomatoes. 2. Whisk eggs: In a bowl, whisk 2 whole eggs and 100 g egg whites. 3. Cook omelette: Heat 5 g olive oil in a non-stick pan. Add spinach and tomatoes, sauté for 2 minutes. Pour in the egg mixture, cook on medium heat until set. Sprinkle 30 g feta cheese on top.
4. Serve: Fold the omelette and serve with 1 slice of whole-grain toast.
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