Easy Egg White Omelet

In a small skillet, heat the oil over medium heat. Add the onions, tomatoes, spinach (and any other vegetables you would like). Cook until the onion is soft, about 3-5 minutes.

Remove veg mixture from the stove and put aside covered in a bowl to keep warm.

In a bowl, whisk the egg whites, water until frothy.

Spray a nonstick skillet with cooking spray and heat the skillet over medium heat.

Add 1/4 of the egg whites so it evenly covers the bottom of the pan. Cook until set, about 1 1/2 - 2 minutes.

Using a rubber scraper or spatula lift the eggs up and let the runny uncooked egg flow underneath.

Spoon 1/4 of the veg mixture onto half of the omelet, fold over, and slide onto a serving plate.

Repeat with remaining egg whites and veg mixture.