Egg White Omelette with 2 Toasts
by Tanvi Parikh
Macros
- Total calories
- 269
- Protein
- 21 g
- Carbs
- 35 g
- Fat
- 5 g
- Fiber
- 6 g
- Sugar
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 1125 mg
- Potassium
- 755 mg
- Vitamin A
- 1668 IU
- Vitamin C
- 93 mg
- Calcium
- 108 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0.1 µg
- Magnesium
- 63 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- ½ cup Water
- ½ cup Egg Whites (3 egg whites)
- ⅛ tsp Sea Salt (to taste)
- ½ cup Cherry Tomatoes (halved)
- 1 stalk Green Onion (sliced)
- 1 tsp Tamari
- 2 slices Gluten-Free Bread
- 1 cup Broccoli
Steps
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 and broccoli down the middle of the omelette. Fold the sides of the omelette towards the center and drizzle with tamari. Enjoy with a slice of toasted bread !
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- More Flavor: Sauté the tomatoes and onions with garlic before adding to the omelette.
- Additional Toppings: Leftover veggies, avocado, cheese, nutritional yeast, spinach, or arugula.
- No Non-Stick Pan: Use your choice of oil as needed.
- No Tamari: Use soy sauce or coconut aminos instead.