Spray olive oil
2 green onions, sliced
50g baby spinach
3 egg whites
Tomato chutney
Method
- Lightly spray a non-stick frying pan with olive oil spray. Add green onion, spinach and dill, and cook over medium heat until spinach is wilted. Remove from pan.
- Lightly spray pan again with a little oil. In a bowl, whisk egg whites. Then add to pan and cook over medium heat for 2 minutes or until nearly set. Sprinkle spinach filling over half the omelette and cook for further 3 minutes or until the base is golden. Serve with tomato chutney.
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