Spinach Oat Omelette

📝 Ingredients

• 1 egg + 3 egg whites (about 100 g of whites)
• 40 g rolled oats
• 100 g frozen leaf spinach
• 5 g fresh chives (about 1 tbsp snipped)
• 1 tsp olive oil
• 1 pinch of nutmeg
• Salt, black pepper

🍴 Utensils

• Small non-stick frying pan with lid
• Microwave-safe bowl
• Blender
• Mixing bowl
• Whisk
• Spatula

📖 Steps

1. Heat the spinach in a bowl in the microwave for 3 minutes (or for 5 minutes in a frying pan over medium heat), let it cool slightly, then squeeze it very hard between your hands over the sink to remove all the water. Roughly chop with a knife.
2. Blend the oats for 20 to 30 seconds, until you get a fine, flour-like powder. Snip the chives. Crack the 3 eggs for the whites, separating out the yolks and keeping them for another recipe.
3. In the mixing bowl, whisk the whole egg and the whites with a pinch of salt for 1 minute, until really frothy: that's what makes the omelette light.
4. Stir in the oat powder, spinach, chives, nutmeg and pepper. Mix and leave to rest for 5 minutes: the oats swell and thicken the batter, so the omelette will be fluffier and hold together better.
5. Heat the oil in the small frying pan (20 cm) over medium-low heat, spreading it well over the whole base. Pour in the mixture and spread it into an even layer with the spatula.
6. Cover and cook for 5 to 6 minutes over low heat without stirring, until the top is set and no longer wobbles. Don't turn up the heat: the bottom would burn before the top is cooked.
7. Loosen the edges with the spatula, fold the omelette in half and slide it onto a plate. Enjoy it hot, or warm if you're taking it with you to eat before training.