Egg White Omelette with Spinach

Using only egg whites keeps this omelette light in texture and lower in the compounds some people managing kidney health are advised to watch, without giving up much in the way of protein.

Spinach wilted in first adds color and volume, and a touch of onion rounds out the flavor without needing extra salt. Whisking the whites until slightly frothy before they hit the pan helps the omelette hold together as it sets.

Fold it gently once the bottom is cooked through, and serve it warm, garnished with fresh herbs if you have them on hand.