Oke Recipe

Ingredients :

- 1 teaspoon extra-virgin olive oil
- 1 teaspoon chopped scallion
- 1 teaspoon chopped fresh basil
- 4 egg whites
- 2 tablespoons nonfat milk
- ¾ cup chopped fresh baby spinach
- 1 tablespoon grated Parmesan or crumbled goat cheese
- 1 teaspoon chopped fresh parsley
- Pinch of sea salt
- Pinch of freshly ground black pepper

Directions

Combine the basil, egg whites, salt, pepper and milk in a small bowl. Heat the olive oil in a skillet over medium heat, add the scallions, and cook, stirring, until softened. Add the spinach and stir to combine. When the spinach has wilted, pour the egg white mixture over the spinach. Lower the heat a little and watch as the edges begin to brown. When the edges are completely set, lift them gently with a spatula and tilt the skillet to allow the remaining egg mixture to run underneath and cook. Sprinkle the cheese on top and use the spatula to fold the omelet in half. Gently glide out of the pan and sprinkle with fresh parsley for garnish. Serve immediately.