Step 1

Heat a small non-stick skillet over medium heat. Spray with non-stick cooking spray or coat with thin layer of oil.

Step 2

In a bowl, combine egg whites, green onion, Dijon mustard and pepper and mix well with a fork.

Step 3

Pour the mixture into the hot pan and tilt to spread mixture into the circle on the bottom of the pan.

Step 4

Allow it to cook for 3-4 minutes or until cooked enough so that it won't fall apart when flipping.

Step 5

Carefully flip with a large spatula and let it cook another 1-2 minutes.

Step 6

Remove from pan and place egg flat on a plate. Place the smoked salmon and baby spinach In a strip down the centre of the egg (or use other optional fillings).

Step 7

Let egg wraps cool slightly and then wrap tightly around fillings. Cut in half or in 1-inch pieces. Serve warm or cold.