# What You Need:
→ Omelette
01 - 6 large egg whites
02 - 2 tablespoons low-fat milk, optional
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 cup baby spinach, chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup zucchini, finely diced
08 - 1/4 cup cherry tomatoes, quartered
09 - 2 tablespoons red onion, finely chopped
10 - 1 teaspoon olive oil or nonstick spray
→ Salsa
11 - 1/2 cup fresh tomato, diced
12 - 2 tablespoons red onion, finely chopped
13 - 1 tablespoon fresh cilantro, chopped
14 - 1 teaspoon fresh lime juice
15 - 1/4 teaspoon salt
16 - 1/8 teaspoon chili flakes or jalapeño, optional
# How To Make It:
01 - Combine diced tomato, red onion, cilantro, lime juice, salt, and chili flakes in a small bowl. Mix thoroughly and allow flavors to develop while preparing remaining components.
02 - In a medium bowl, whisk together egg whites, milk if using, salt, and black pepper until mixture becomes frothy and light in texture.
03 - Heat olive oil in a nonstick skillet over medium heat. Add red onion, bell pepper, and zucchini, cooking for 2 to 3 minutes until vegetables begin to soften.
04 - Add baby spinach and cherry tomatoes to the skillet, cooking for 1 minute until spinach becomes completely wilted.
05 - Distribute whisked egg whites evenly over the sautéed vegetables. Allow the omelette to cook undisturbed for 2 to 3 minutes until the edges begin to set.
06 - Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow uncooked egg to flow underneath. Continue cooking for 2 to 3 minutes until the omelette is set but still slightly moist in the center.
07 - Fold the omelette in half and transfer to a serving plate. Top with prepared salsa and serve immediately while hot.
