Spinach & Egg White Omelette.

 

Ingredients:

Egg whites from 2 large eggs.

Baby Spinach

Feta Cheese

Rosa Tomatoes

Back Bacon

Gouda Cheese

Salt to taste

Black Pepper

Directions:

Heat up non-stick pan and grease it with your oil, separate the eggs whites from the yolks

Beat the eggs and add the salt and crushed garlic. When your pan is heated add the eggs whites and let them fry for a few minutes (make sure the pan is on medium heat).

Once you can see that the whites are cooking through to the upper side add your baby spinach, and flip the omelette and add your cheeses.

Fold the sides on to each other and flip the omelette over to seal the flipped sides.

Remove the omelette from the pan clean it and re-heat it to make your bacon, add some oil to your pan in order to make it crispy, before adding your bacon to the pan pat it dry with a paper towel to insure that the oil doesn’t spit back while it’s cooking.

While your bacon is frying cut your Rosa tomatoes into halves and place them on the plate along with the omelette. Once the bacon has reached your desired crispy level place it on  a paper towel to and pat the excess oil.

Make a cup of tea and enjoy your meal.