Egg Whites
by Tanvi Parikh
Macros
- Total calories
- 103
- Protein
- 13 g
- Carbs
- 1 g
- Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 497 mg
- Potassium
- 198 mg
- Vitamin A
- 0 IU
- Vitamin C
- 0 mg
- Calcium
- 9 mg
- Iron
- 0 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0.1 µg
- Magnesium
- 13 mg
- Zinc
- 0 mg
Serves 1
Ingredients
- 1 tsp Avocado Oil
- ½ cup Egg Whites
- ⅛ tsp Sea Salt
Steps
Heat the oil in a pan over medium to high heat.
Add egg whites to the skillet and season with salt. Gently stir until cooked through, about 3 to 4 minutes. Adjust salt as needed.
Tips
- Leftovers: Refrigerate in an airtight container for up to four days.
- More Flavor: Add nutritional yeast, mayonnaise, garlic powder, onion powder, za'atar or other dried herbs and spices.
- Serve it With: Toast, spiralized veggies, sweet potato toast, bacon, sausages or beans.
- Make it Vegan: Use crumbled firm tofu instead of egg whites.