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EGG WHITE OMELET WITH SEASONAL VEGETABLES

Yields1 Serving

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.

 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.