In a small bowl, add the egg whites, water, chilli flakes, salt, pepper, garlic and parsley. Whisk until the egg whites have gone frothy.

In a nonstick frying pan, heat a splash of olive oil over a medium heat. Pour in the egg white mixture, and roll the pan around to ensure that the mixture completely covers it.

Add the spinach, tomato and cheese to one side of the pan, laying on top of the egg white mixture. Cook until the egg whites have gone golden brown.

Use a spatula to get under the egg white mixture, and lift the side without filling from the pan. Fold this side over the top of the filling, and move the omelet into the middle of the pan. Cook for another couple of minutes until the cheese melts.

Serve with bread, or on its own, with a generous crack of pepper.