🍳 Egg-White Veggie Omelette

Ingredients

• Egg whites180 g
• Baby spinach50 g
• Cherry tomatoes80 g
• Bell pepper60 g
• Mushrooms60 g
• Olive oil5 g

Instructions

1. Halve the cherry tomatoes, slice the bell pepper and mushrooms into thin strips.
2. Heat olive oil in a non-stick pan over medium heat. Sauté the vegetables for 3–4 minutes until softened.
3. Add the spinach and stir until just wilted, about 1 minute.
4. Pour the egg whites over the vegetables and cook undisturbed for 2 minutes until the edges set.
5. Fold the omelette in half, slide onto a plate, and serve hot.