A light and nutritious breakfast omelette made with protein-rich egg whites and fresh vegetables. This healthy dish is perfect for a quick morning boost.
1. Separate egg whites from yolks and whisk with a pinch of salt and pepper. 2. Heat olive oil in a non-stick pan over medium heat. 3. Sauté bell pepper and cherry tomatoes for 2 minutes until slightly softened. 4. Add spinach and cook until wilted. 5. Pour egg whites over the veggies and cook for 2-3 minutes until the edges set. 6. Gently fold the omelette in half and cook for another minute. 7. Slide onto a plate and garnish with fresh herbs if desired.
3 egg whites 1/4 cup chopped spinach 2 cherry tomatoes, halved 1/4 small bell pepper, diced 1 tsp olive oil Salt and pepper to taste Fresh herbs (optional)
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