Egg whites tomato omelet

Leftover egg whites,fresh tomato and a stalk asparagus from a garden and shredded cheddar cheese,light omelet for breakfast,brunch or light dinner.



Ingredients :
- 3 egg whites
- pinch of salt and white pepper
- 1 teaspoon olive oil
- 2 cherry tomato
- 1 stalk asparagus
- 1 tablespoon cheddar cheese

Direction :
heat small non stick skillet with a teaspoon olive oil
add salt and white pepper into egg whites and whisk
pour egg white into skillet spread evenly, arrange slice cherry tomato anda stalk asparagus
let them cook evenly and add cheddar cheese on top,cook until slightly melted
remove from the stove,serve immediately for breakfast,lunch or light dinner.


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