Ingredients
- 8 large egg whites (1 cup)
- 1 dash sea salt
- 1 dash ground black pepper
- 1 tsp. olive oil
- 1 medium tomato, chopped
- 1 Tbsp. finely chopped Italian parsley (or 1 tsp. dried parsley)
- 2 Tbsp. crumbled soft goat cheese (½ oz.)
Instructions
- Combine egg whites, salt, and pepper in a medium bowl; whisk to blend. Set aside.
- Heat oil in medium nonstick skillet over medium-low heat.
- Add egg mixture; cook slowly, stirring frequently, for 3 to 4 minutes, or until eggs are almost set.
- Add tomato and parsley. Sprinkle with cheese; cook for 1 minute or until eggs are fully cooked.
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