SPINACH AND GOUDA OMELETTE

SERVES: 1

TIME: 20 MINUTES

CALORIES 246

PROTEIN 22

CARBS 21

FATS 9

FIBRE 4

INGREDIENTS

4 large egg whites

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1 teaspoon olive oil

450 grams fresh spinach

90 grams sweetcorn kernels

2 tablespoons shredded smoked gouda cheese.

INSTRUCTIONS

Place egg whites in a small bowl, season with salt and pepper and whisk.

Heat the oil in a non-stick pan on a medium-high heat. Add spinach and stir frequently, for 2 to 3 minutes, or until wilted and reduced in volume, add the corn, stir frequently, for 2 to 3 minutes until warmed through. Set aside and keep warm

Heat a separate pan over medium-low heat and add the egg whites. Do not stir but as they begin to set, lift the edges letting uncooked whites slide below and cook

When eggs are almost set, add spinach mixture and cheese. Cook for a further 1 to 2 minutes, or until heated through.

Gently fold in half and serve