Ingredients

The following ingredients have 1 Servings
  • ¾ cup egg whites
  • 2 cups baby spinach leaves
  • 20 g sun dried tomatoes
  • 1 jalapeno pepper
  • 1/8 tsp freshly cracked black pepper
  • 1/8 tsp Himalayan salt
  • 1 bun of choice* (I used Magrebia's Nigella Berber Bread)

Instruction

  • Coat a medium (10”) non-stick pan with olive oil spray and heat over medium heat
  • While the pan is heating, cut the jalapeno pepper in half, remove the seeds and membranes and chop very finely. Also chop your sun dried tomatoes. Reserve.
  • Add the egg whites to the now hot pan and swirl it around a little bit to spread your egg whites evenly over the entire surface of the pan.
  • Sprinkle jalapeno pepper, sundried tomato, salt and pepper over the entire surface of the omelet and swirl it some more.
  • Lower the heat, cover loosely (a pizza pan works wonders for this) and cook for about 3-4 minutes, until the whites almost completely set and opaque.
  • While your omelet is cooking, chop your spinach rather finely and pop them in the microwave for a few seconds (about 25-30) just to wilt them some.
  • Now would also be a good time to pop your bun in the toaster if you want it toasted.
  • When your omelet is cooked to your liking, kill the heat and mound the spinach in the middle of your omelet. Fold all four sides over the spinach to create a little package.
  • Delicately slide your little bundle onto your [toasted] bun and serve with fresh vegetables of your choice. (I chose cherry tomatoes... you surprised?)