Zucchini, Mushroom, Tomato & Pepper Egg Whites


Zucchini, Mushroom, Tomato & Pepper Egg Whites

Time:  6 Minutes
Yields:  2 Servings
8 Ingredient Recipe


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


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.


Goes great with seeded grain bread or sprouted grain bread.


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

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