VEGGIE EGG WHITE OMELET – WENDY BLANCHARD, M.S.

 

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I eat lots of organic veggies every day as part of my whole healthy lifestyle! For this recipe, I used 3/4 cup (equivalent to about 4 large eggs. Follow directions on carton.) of Abbotsford Farms cage free liquid egg whites. I chopped up kale, broccoli, bell red pepper, and red onion and added to egg whites with Himalayan salt, and pepper to taste.

Beat the egg whites, veggies, salt and pepper in a bowl. Heat about 1 tablespoon of butter in a 7-10 inch nonstick pan or skillet over medium high heat until it is hot. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.

When top surface of eggs is thickened and no visible liquid egg remains,  fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto plate. Serve immediately, and enjoy! It’s HEALTHY AND EAS-E!!

To your good health!

Wendy

 

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