• 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
  1. In a small mixing bowl, whisk the egg-whites until they become frothy.
  2. Lightly coat a small skillet with coconut oil and sauté the vegetables over medium-high heat.
  3. Pour egg mixture over vegetables.  As the eggs start to set lift the edge of the eggs and turn over.
  4. As soon as all the mixture has set, sprinkle the cheese on the vegetables, remove from the heat and fold in half.  Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.