Egg White Omelet With Spinach or Chard

• 2 teaspoons olive oil
• 2 cups spinach leaves or 2 cups chard leaves
• salt and pepper (freshly milled)
• 3 egg whites, beaten with
• 12 teaspoon chopped marjoram or 12 teaspoon chives

1. In a small nonstick skillet, heat one teaspoon of oil, add the spinach or chard, and cook until it's wilted.
2. Season with salt and pepper, then move it to a plate.
3. Add the second teaspoon of oil to the pan, then pour in the whites.
4. Tilt the pan to spread them out, then cook over medium heat until they're set.
5. Season with a pinch of salt and pepper, arrange the spinach over 1/3 of the eggs, then gently prod the eggs over it to make a rolled omelet.

olive oil, spinach, salt, egg whites, marjoram

Taken from www.food.com/recipe/egg-white-omelet-with-spinach-or-chard-112151 (may not work)