Zucchini, Mushroom, Tomato & Pepper Egg Whites

Time:  6 Minutes
Yields:  2 Servings
8 Ingredient Recipe

Ingredients:

6 Egg Whites, cage free, vegetarian fed
1/4 Cup Organic Coconut milk
1/2 Organic Zucchinni, chopped
1/4 Organic Onion, chopped
1/4 Organic Yellow Pepper
3 Organic Mushrooms, sliced
1 Organic Roma Tomato, chopped
1 Organic Scallion, diced
Sea Salt & Pepper to taste

Directions:

Crack and separate egg whites in bowl, discard any discolored or white pieces.  Add coconut milk sea salt and pepper to mixture.  Whisk for 2 minutes until well beaten.  In hot skillet take onions, peppers, mushrooms and zucchinni cooking for 2 minutes mixing.  Once veggies begin to sweat add egg white mixture cook on medium heat until cooked through.  Plate egg whites and top with fresh chopped tomatoes and scallions.

Additions:

Goes great with seeded grain bread or sprouted grain bread.

Note:

Be sure to cook the veggies only al dente.  You want them warm but still crisp in order to keep the nutrients intact.