Combine egg whites, milk and herbs in a small bowl. Coat a
small nonstick skillet with cooking spray. Heat the skillet on
medium to low heat. Add chopped spinach. As it wilts, pour egg
white mixture over the spinach and allow to set around the
edges. As the edges set, lift them gently with a spatula and tip
the skillet to allow remaining liquid underneath. When the egg
whites are set, sprinkle the cheese on top, then fold the omelet
in half. Serve immediately.
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