Egg whites: 180g (6 large), Spinach: 60g (2 cups, fresh), Feta cheese: 30g (2 tbsp, crumbled), Cherry tomatoes: 50g (5 small, halved), Red onion: 20g (2 tbsp, diced), Garlic: 3g (1 clove, minced), Olive oil: 5ml (1 tsp), Dried oregano: 1g (1/4 tsp), Red pepper flakes: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. In a bowl, whisk 180g egg whites with 1g salt and 1g black pepper until frothy. 2. Heat 5ml olive oil in a non-stick skillet over medium heat. 3. Add 20g diced red onion and cook until softened, about 2 minutes. 4. Add 3g minced garlic and cook for 30 seconds until fragrant. 5. Add 60g spinach and cook until wilted, about 1-2 minutes. 6. Add 1g dried oregano and 1g red pepper flakes. 7. Pour the egg white mixture into the skillet, tilting to ensure even distribution. 8. As the egg whites begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath. 9. When the omelette is almost set but still slightly runny on top, sprinkle 30g crumbled feta cheese and 50g halved cherry tomatoes over half of the omelette. 10. Fold the other half of the omelette over the filling. 11. Cook for another minute, then slide onto a plate. 12. Garnish with 5g chopped fresh parsley.
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