Organic Veggie Egg White Omelet
Time to Make: n/a Servings: n/a
What You Need
|1/2 cup||Eggology egg whites|
|1/2 cup||Red & yellow peppers|
|1/2 cup||Grape OR cherry tomatoes|
|1||Lemon Juice from fresh whole Lemon|
|1 tsp||Himalayan salt|
- First Steam/ Sauté with water the Mushrooms, Red Peppers and Spinach in a sauce pan. Set the cooked items to the side.
- In a clean pan lightly melt coconut oil to avoid sticking on medium to high heat. Once the oil is melted and the pan is hot add in the egg whites and cook until all transparency is gone and egg white is solid. Add a dash of Himalayan Salt and Pepper for additional flavor, flip to lightly brown both sides.
- Remove Egg White Omelet from the pan and fill the Omelet with the sautéed mushrooms, peppers and spinach and add raw tomatoes.
- Add a side salad to the side of your plate with 2 cups of mixed greens, 4-5 grape tomatoes and 1/4 sliced avocado. Top salad off with freshly squeezed lemon or your favorite balsamic or low-calorie dressing for additional flavor.
Amount Per Serving