Spinach And Ricotta Egg White Sandwich - cooking recipe

Ingredients

3 None egg whites
1 tbsp skim milk
1 tbsp fresh reduced-fat ricotta cheese
1 tsp sun-dried tomato pesto
2 oz baby spinach, shredded
1 None multigrain bread roll, halved, toasted
3 None cherry tomatoes, halved

Preparation

Whisk egg whites and milk in a medium bowl. Combine ricotta and pesto in a separate bowl.
Lightly coat an 8 inch nonstick frying pan with oil. Cook spinach over medium heat for 1-2 mins, or until just wilted. Add to egg white mixture and mix gently to combine. Carefully pour into nonstick pan and cook for 10-20 seconds, or until edge starts to set. Using a spatula, gently draw in edge of omelette so that uncooked egg mixture runs onto surface of pan. Repeat until omelette is almost set.
Spread ricotta mixture across center then fold roll up and slide onto base of roll. Season and serve immediately topped with tomato and remaining roll.