Spinach Egg-White Omelette

1 tsp olive oil
1/2 red onion, finely sliced
4 cloves garlic, minced or pressed
1 lb fresh spinach
fresh chopped basil
salt and pepper, to taste

3 egg whites
salt, to taste
grated fat-free or very low-fat cheddar cheese

In a frying pan, sauté the onions and garlic over low heat, covered, until translucent. Add the spinach and basil and cook, covered, until wilted. Take out of the pan, season, and reserve. Lightly grease the pan again and pour the eggs in. Sprinkle with salt. Cook over low heat until firm. Put the spinach mix on one half of the eggs, add some cheese, and fold over. Cook for a couple more minutes. Serve with a few drops of tabasco sauce on the side.