Fluffy egg white omelette packed with fresh spinach, peppers, and zucchini, topped with zesty homemade salsa.
# Components:
→ Omelette
01 - 6 large egg whites
02 - 2 tablespoons low-fat milk, optional for extra fluffiness
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 cup baby spinach, chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup zucchini, finely diced
08 - 1/4 cup cherry tomatoes, quartered
09 - 2 tablespoons red onion, finely chopped
10 - 1 teaspoon olive oil or nonstick spray
→ Salsa
11 - 1/2 cup fresh tomato, diced
12 - 2 tablespoons red onion, finely chopped
13 - 1 tablespoon fresh cilantro, chopped
14 - 1 teaspoon fresh lime juice
15 - 1/4 teaspoon salt
16 - 1/8 teaspoon chili flakes or jalapeño, optional
# Directions:
01 - Combine diced tomato, red onion, cilantro, lime juice, salt, and chili flakes in a small bowl. Set aside to allow flavors to meld together.
02 - In a medium bowl, whisk egg whites with milk if using, salt, and pepper until frothy and well combined.
03 - Heat olive oil in a nonstick skillet over medium heat. Add red onion, bell pepper, and zucchini, sautéing for 2 to 3 minutes until slightly softened.
04 - Add chopped spinach and quartered cherry tomatoes to the skillet. Cook for 1 minute until spinach is wilted.
05 - Pour whisked egg whites evenly over the vegetable mixture. Allow to cook undisturbed for 2 to 3 minutes until the edges begin to set.
06 - Using a spatula, gently lift the edges of the omelette and tilt the pan so uncooked egg flows beneath the set portions. Cook for another 2 to 3 minutes until the omelette is just set but still moist in the center.
07 - Fold the omelette in half and slide onto a serving plate. Top with prepared salsa and serve immediately.
