Tomato & Onion Egg white Omelette.
Makes 1 serving
Macros: 147 cal, fat 1g, carbs 6g, protein 28g, fibre 1g
1/2 cup Water
1 cup Egg Whites
1/8 tsp Sea Salt (to taste)
1/2 cup Cherry Tomatoes (halved)
1 stalk Green Onion (sliced)
1 tsp Tamari
Heat the water in a large non-stick pan over medium to medium-high heat. Bring to a simmer.
Add the egg whites and cook until fluffy and slightly firm, about five minutes. Rotate the pan as needed to help spread and evenly cook the egg whites. Season with salt. Using a heat-safe spatula, gently scrape down the sides and transfer to a plate.
Arrange the tomatoes and green onions down the middle of the omelette. Fold the sides of the omelette towards the centre and drizzle with tamari. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Sauté the tomatoes and onions with garlic before adding to the omelette.
Additional Toppings: Leftover veggies, avocado, cheese, nutritional yeast, spinach, or
No non-stick pan: Use your choice of oil as needed.
No Tamari: Use soy sauce or coconut aminos instead.