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This ethereally light take on the classic morning omelette is a favourite of health-minded diners at The Peninsula Tokyo’s refined, chandelier-adorned Lobby Restaurant. The recipe yields 1 serving.



• Whip the egg whites to soft peaks (this is the secret of keeping the omelette fluffy).
• In a round, 15- to 18-cm non-stick sauté pan, melt the butter over medium heat, add the spinach and stir.
• Add the egg whites and pat the pan gently to flatten the eggs, giving them the shape of a round disk, like a Spanish omelette.
• Cook 3 minutes or until the sides of the omelette detach from the pan. Then, using a rubber spatula, flip it and cook it over low heat for another 3 minutes.
• Remove the omelette from the heat, sprinkle it with sea salt and place it on a flat plate. Top it with a spoonful of ricotta cheese, the sliced cherry tomatoes, and the lettuce leaves dressed with lemon and oil, and serve.


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• 4 egg whites
• 10 g butter
• 40 g baby spinach leaves
• A handful of mixed salad leaves
• 3 cherry tomatoes, sliced
• 30 g fresh ricotta cheese
• 5 ml lemon juice
• 10 ml extra virgin olive oil
• sea salt to taste