- 3 egg-whites
- ½ tsp. coconut oil
- ¼ cup diced multi-colored bell peppers
- ½ cup sliced button mushrooms
- ¼ cup medium tomatoes, diced
- 1 Tbsp. cheddar cheese
- 1 Tbsp. fresh chives to top
- In a small mixing bowl, whisk the egg-whites until they become frothy.
- Lightly coat a small skillet with coconut oil and sauté the vegetables over medium-high heat.
- Pour egg mixture over vegetables. As the eggs start to set lift the edge of the eggs and turn over.
- As soon as all the mixture has set, sprinkle the cheese on the vegetables, remove from the heat and fold in half. Serve immediately.