- 1 whole Large eggs
- pinch to taste Himalayan Salt
- pinch to taste Ground Pepper
- 1 cup Spinach, Raw
- 1/2 tsp Spices - Garlic Powder
- 2 slices Tomatomedium size slices or cut several thin ones instead
- 1/2 cup Egg, Whites Raw, Fresh
Crack an egg in a cup or bowl and pour the egg into a zip lock bag (if you are confident enough you can just crack the egg into the zip lock bag)
In the zip lock bag with the egg add salt, ground pepper, garlic powder and Egg whites and mix till well blended and even. Add spinach and mix a little more till the spinach is coated.
The secret to this recipe is the way you cook the omelette in the skillet. Its how I cook all my omelettes. Start your skillet on medium heat and pour the omelette mix into the skillet. Roll the mixture around until the mixture is evenly distributed don't worry if the spinach is not cooperating it will be fine, just worry about the liquid.
Wait until you see the edges start to brown and fold those edges in with a rubber spatula or carefully with a fork. Move the pan to fill the empty very edge of the pan with the liquid from the middle of the omelette and repeat until evenly cooked again don't worry if the spinach is not cooperating it will be fine, just worry about the liquid.
Shake the skillet gently till you feel like the omelette is moving freely then flip the omelette over, Cook for additional 2 minutes
Now add the slices of tomatoes and sprinkle with a pinch of salt to taste (if needed) onto one side of the circle and fold the other side on top. Now its ready to serve.