So this one isn’t so much a recipe as it is an idea.
Really you can use any veggies or any cheese that you have hanging out in the fridge, it’s is less about the details and more about the big picture.
If you guys haven’t realized it by now, this girl loves to eat! Anyone who knows me will tell you the same. It is seriously my favorite thing in the world to do… I just love it. Which brings me to the point of this post… BALANCE!
This meal is the great equalizer… I like to think of it as a “Pack It In, Not On” type of meal. I often turn to this breakfast (although it is also great for lunch or dinner too) on mornings when I either know I will be indulging later in the day OR indulged a bit the night before. So in the end everything balances out.
Let’s face it guys… I don’t care who you are, we’re all gonna over indulge and splurge through out our lives, and that’s a good thing! I mean who wants to stay in the lines all the time… how boring would that be?! Thanks but no thanks! At the end of the day it simply comes down to balance.
Swing to the left, swing to the right, come back to center… no big deal.
But on that note, I will say, I feel like I’m selling this meal a little bit short. It is by no means a sacrifice or a deprivation meal… it’s delciious, it’s satisfying AND it just so happens to be super low in calories and really good for ya!
Clean and Simple Egg White "Omlette"
Yield: Serves 1
- 1/2 cup egg whites
- 1 clove of garlic, sliced
- 1 cup of sliced zucchini
- 5 mushrooms
- 1/2 slice of light cheese (I used Havrti)
- 2 tbsp of salsa
In a small non stick saute pan spray a little olive oil spray before tossing in your garlic and veggies. Add a splash of water, pop a lid on and allow to cook over a medium heat for about five minutes or so (we're basically just giving the veggies a quick steam). Put the veggies on a plate and lay cheese on top of them.
In the same pan, add your egg whites. From here you can either cook them like a little omlette or turn them into a scramble (either way they taste they same).
Lay the egg whites on top of the cheese and veggies (between the hot veggies and the hot eggs the cheese should melt) and top with salsa. Enjoy!
Calories: 191; Total Fat: 3.5g; Saturated Fat: 1.7g; Cholesterol: 8mg; Sodium: 449mg; Carbohydrate: 19.2g; Dietary Fiber: 5.9g; Sugars: 9.8g; Protein: 26.7g