3 egg whites
1 Tbsp. corn or sunflower oil
½ cup Gallo Oro rice
2 Tbsp. grated parmesan cheese
15 spinach leaves
200 grams soft cheese (cut into cubes)
Salt to taste
Pepper to taste
Cook the Gallo Oro rice in abundant boiling water. Once cooked, strain and set aside.
Mix together with the egg whites and the grated parmesan cheese. Season with salt and pepper.
Heat a non-stick skillet, stir in a drop of olive oil and pour out the omelet mixture.
Let it brown and then stuff with the cheese dices and the fresh spinach. Roll the omelet and it´s ready to eat!