Spinach Omelet with Gouda
Try something a little different with this spinach and corn omelet sprinkled with flavorful smoked gouda cheese.
- 3 large egg whites
- Sea salt and ground black pepper (to taste; optional)
- 1 tsp. olive oil
- 2 cups fresh spinach
- ½ cup sweet white corn kernels
- ½ oz. shredded smoked gouda cheese (2 Tbsp.)
Here are your instructions:
Place egg whites in a small bowl. Season with salt and pepper if desired; whisk to blend. Set aside.
Heat oil in medium nonstick skillet over medium-high heat.
Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until wilted.
Add corn; cook, stirring frequently, for 2 to 3 minutes or until warm. Remove from pan. Keep warm.
Heat skillet over medium-low heat. Add egg whites. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are almost set add spinach mixture and cheese. Cook for 1 to 2 minutes, or until heated through. Gently fold in half.