White Egg Omelette with Vegetables

1Preparing the Vegetables 1. Heat olive oil (1 tablespoon) in a non-stick pan over medium heat. 2. Add onions and bell peppers. Sauté until slightly softened. 3. Add tomatoes and spinach. Cook for a few more minutes until vegetables are cooked but still colorful. 4. Season with salt and pepper. Set aside.

2Making the White Egg Omelette 1. In a bowl, whisk the egg whites (4 large) until frothy. 2. Season with salt and pepper. 3. Heat a non-stick pan over medium-low heat. 4. Pour the whisked egg whites (4 large) into the pan. 5. Let it cook undisturbed until the edges start to set. 6. Spoon the cooked vegetables over half of the omelette. 7. Fold the omelette in half to cover the vegetables. 8. Cook for another minute to warm the vegetables and finish cooking the omelette.

3Garnishing and Serving 1. Slide the omelette onto a plate. 2. Garnish with fresh parsley leaves and cherry tomatoes. 3. Serve hot with a side of toast or a light salad.