# What You'll 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 cooking 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 lime juice
15 - 1/4 teaspoon salt
16 - 1/8 teaspoon chili flakes or jalapeño, optional
# Cooking Steps:
01 - Combine diced tomato, red onion, cilantro, lime juice, salt, and chili flakes in a small bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - In a medium bowl, whisk egg whites with milk if using, salt, and black pepper until the mixture becomes frothy and light.
03 - Heat olive oil in a nonstick skillet over medium heat. Add red onion, bell pepper, and zucchini; sauté for 2 to 3 minutes until slightly softened.
04 - Add spinach and quartered tomatoes to the skillet; cook for 1 minute until spinach is wilted. Distribute vegetables evenly across the skillet.
05 - Pour the whisked egg whites evenly over the sautéed vegetables. Allow to cook undisturbed for 2 to 3 minutes until the edges begin to set.
06 - Gently lift the edges with a spatula and tilt the skillet so uncooked egg flows beneath the cooked portions. Continue cooking for another 2 to 3 minutes until the omelette is just set but still moist in the center.
07 - Fold the omelette in half and slide onto a serving plate. Spoon prepared salsa over the top and serve immediately.
