Scrambled Egg Whites

Serves 1

Ingredients  

1 teaspoon olive oil or avocado oil

¼ cup baby spinach, roughly chopped

¼ cup baby mushrooms, chopped

¼ cup tomatoes, halved

1 cup liquid egg whites

¼ teaspoon sea salt, to taste

Cracked pepper, to taste

Instructions 

Heat oil in a nonstick fry pan over medium heat. Make sure to use a nonstick pan!

Once the pan is hot add spinach, mushrooms and tomatoes, sauteeing for 3-4 minutes until veggies start to soften.

Reduce heat to medium low then slowly pour egg whites into the pan with the veggies. Season with salt and pepper. Let the egg whites cook undisturbed for a minute or two until the eggs whites start to turn an opaque white. Then using a silicone spatula begin to push the eggs toward the centre and back towards the edges in a push and pull motion to scramble the eggs. Continue with this process until the eggs are no longer in liquid form and they are cooked through.

Serve immediately while warm.