Total Time: 16 min.
Prep Time: 10 min.
Cooking Time: 6 min.
Yield: 1 serving
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.)
1. Combine egg whites, salt, and pepper in a medium bowl; whisk to blend. Set aside.
2. Heat oil in medium nonstick skillet over medium-low heat.
3. Add egg mixture; cook slowly, stirring frequently, for 3 to 4 minutes, or until eggs are almost set.
4. Add tomato and parsley. Sprinkle with cheese; cook for 1 minute or until eggs are fully cooked.
Sagi’s Variations: You can substitute the same amount of feta cheese for the goat cheese. You can use fresh basil, cilantro, or chives instead of parsley. You can use chopped zucchini, asparagus, or broccoli instead of tomatoes.