Omelet with egg whites, Graviera light and spinach

Ingredients

6 egg whites

50 gr. oat flakes

500 ml milk

100 gr. Graviera light Kalogeraki

150 gr. spinach leaves, coarsely chopped

1 tbsp. parsley, finely chopped

30 ml olive oil

Freshly ground pepper

Salt

Implementation

Heat the olive oil in the pan and "wither" the spinach with the parsley, adding a little pepper, remove and keep it aside.

In a bowl, beat the egg whites, oats, milk, add salt and pepper.

Heat a large non-stick pan, add half the egg mixture, spinach, Graviera light Kalogeraki, the rest of the egg mixture and cook the omelette, covered, for 10-12' over medium heat or bake in the oven until thickened.

Serve the omelette hot.

Tips: We can also add cold cuts, ham or turkey.