6 egg whites
1 tbsp cooking oil (e.g. sunflower seed oil)
1-2 cloves of garlic
7-8 cherry tomatoes, cut into half
Baby spinach leaves (1-2 cups)
Grated cheese (preferable low fat)
Fresh, chopped parsley or chives
Salt, pepper, nutmeg


·       Mix egg whites with cream. Add salt and a bit of ground nutmeg.
·       Heat oil in a non stick pan. Add garlic, tomatoes and spinach and stir until spinach leaves turn slightly wilted.
·       Add egg-cream mix, salt and half of the herbs and gently stir until its done.
·       Sprinkle with the remaining herbs and grated cheese.


TIP: you can add mushrooms and salmon to the mix as well. If you use salmon, no added salt may be needed as salmon is usually salted.