1/2 (10 oz.) pkg. frozen, chopped spinach, thawed
4 tsp. olive oil
2 lg. cloves garlic, minced
1 lg. shallot, minced
4 lg. egg whites
1/8 tsp. salt
Fresh ground pepper
1/4 c. prepared marinara sauce, heated

Squeeze spinach dry in cloth towel, measure 1/3 cup.

Heat olive oil in 7 inch non-stick skillet or omelet pan over medium heat. Add garlic and shallot and heat through, about 30 seconds. Add spinach and heat through, about 1 minute. Transfer to blender or food processor. Add 1 egg white and mix until smooth.

Using mixer, beat remaining 3 egg whites and salt until they hold shape but are still glossy. Fold in spinach mixture and season to taste with pepper.

Heat remaining olive oil in pan until sizzling. Transfer omelet mixture to pan, spreading evenly with spatula. Cover and cook until well set, about 3 minutes. Voila! Roll onto plate. Spoon marinara sauce over top. Makes 1 serving.