Greek Feta Spinach Egg White Skillet

Instructions

1. 1

   Heat the olive oil in a small (20cm) nonstick skillet over medium heat. Add the red onion and garlic. Cook 60 to 90 seconds, stirring, until softened and fragrant but not coloured.

2. 2

   Add the baby spinach. Toss for 60 to 90 seconds until just wilted and bright green. Squeeze any visible liquid out with the back of a spoon and push the spinach to one side of the pan.

3. 3

   Drop the heat to low. Pour the egg whites into the clear side of the pan, then crack the whole egg into the centre of the egg whites so the yolk sits intact on top.

4. 4

   Let the egg whites sit undisturbed for 60 seconds to start setting. Use a silicone spatula to gently fold the edges towards the centre, taking 2 to 3 minutes total — like silken scrambled eggs. If you're using a pasteurised whole egg, stop while the whites are glossy and the yolk is soft on top. With a regular shell egg, cover the pan for the last 60 to 90 seconds so the yolk sets to firm.