Omelet with egg whites, Graviera light and spinach
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10Minutes
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15Minutes
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4Serves
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1Difficulty
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.