⅔ cup Allwhites liquid egg or the egg-whites from 3 large eggs
2 tbsp. feta cheese, crumbled
½ small tomato
Salt & pepper
Instructions
In a medium sauté pan heat oil and garlic over medium heat. Add spinach and sauté, stirring occasionally until wilted.
Dice tomato and let drain on a paper towel lined dish.
Once cooked, transfer cooked spinach to a paper towel lined dish as well to soak up the excess oil and juices.
Heat a second medium sauté pan over medium heat, spray with cooking spray and pour in liquid egg whites, tilt pan to spread evenly across bottom of pan.
Cover and cook for 2-3 minutes or until egg has set enough that you can lift from edges with a spatula.
Add drained spinach & tomatoes to one half of the cooked egg-whites; sprinkle with feta cheese, season with salt & pepper then fold the other half of the egg over the filling.
Cover and cook for an additional 2-3 minutes.
Using a spatula gently slide omelet from pan to plate.
Serve & enjoy!
Recipe by How to Have it All at https://www.howtohaveitall.net/egg-white-spinach-tomato-feta-omelet-recipe/