EGG WHITE OMELET WITH SEASONAL VEGETABLES
Eating in-season fruits and vegetables allows your body to stay in tune with the season and Nature itself. And remember, eggs aren't just for breakfast. Enjoy this dish throughout the day.
[cooked-sharing]
2 egg whites
high heat oil (grapeseed or sunflower)
1 cup in-season vegetables, chopped (summer: zucchini, tomato, bell pepper, asparagus, scallions, red onions)
salt, to taste
freshly ground pepper, to taste
1
Beat egg whites well.
2
Pour the eggs into a very hot, oiled wok. (Wok should be slightly smoking.)
3
After 10 seconds, add your choice of vegetables.
4
Swirl eggs quickly and flip.
5
Season with salt and pepper, to taste.
6
Fold omelet in half and serve warm.
CategoryFish, Fowl, Eggs, and Soy
Ingredients
2 egg whites
high heat oil (grapeseed or sunflower)
1 cup in-season vegetables, chopped (summer: zucchini, tomato, bell pepper, asparagus, scallions, red onions)
salt, to taste
freshly ground pepper, to taste
Directions
1
Beat egg whites well.
2
Pour the eggs into a very hot, oiled wok. (Wok should be slightly smoking.)
3
After 10 seconds, add your choice of vegetables.
4
Swirl eggs quickly and flip.
5
Season with salt and pepper, to taste.
6
Fold omelet in half and serve warm.
