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.