Ingredients:

4 egg whites

1 small tomato

50g baby spinach

Basil leaves

1 teaspoon olive oil

Salt pepper

Preparation:

Heat a  little olive oil in a pan, add the spinach and cook 2-3 minutes.

Wash and cut tomatoes into small pieces.

Add spinach, continue cooking for a few minutes and turn off the heat.

In a large bowl, beat the egg whites with a pinch of salt.

In another pan, add a little olive oil and pour in the egg whites lightly mounted.

Let color a few minutes over low heat and place the tomatoes, spinach and chopped basil on a half.

Fold the second half, salt and pepper and serve immediately.