Coat a medium (10”) non-stick pan with cooking spray and heat over medium heat
Add the egg whites and salted herbs (or salt and pepper) into a small mixing bowl and give this a quick whisk with a fork (or mini whisk, if you have one) until slightly frothy
Poor that mixture onto the preheated pan and swirl it around a little bit to spread your omelette evenly over the entire surface of the pan. Cover loosely (a pizza pan works wonders for this) and cook for about 5 minutes, until almost completely set and opaque.
Meanwhile, place the spinach in the microwave and cook on high heat for about 30 to 45 seconds, until they just start to wilt.
Spread the wilted spinach in a strip down the middle of your omelette. Top with cottage cheese, walnuts and sundried tomatoes, sprinkle with salt and pepper. Fold one edge of the omelette over this filling.
Delicately slide omelette onto serving plate, folded side first, then fold remaining edge over filling and slightly press it down.
Serve with a few fresh vegetables of your choice.
Spinach, Walnut and Sun Dried Tomato Egg White Omelette https://thehealthyfoodie.com/egg-white-omelette/