Savory Spinach and Egg White Omelette with Quinoa

In a skillet, heat olive oil over medium heat.

Add fresh spinach and sauté until wilted.

In a bowl, whisk together the egg whites, salt, and pepper.

Pour the egg mixture over the spinach and cook until the edges start to set.

Sprinkle feta cheese and halved cherry tomatoes on one half of the omelette.

Fold the omelette and cook for another minute until fully set.

Serve the omelette with a side of cooked quinoa.