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.

Yields1 Serving
 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.

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.

EGG WHITE OMELET WITH SEASONAL VEGETABLES