Chipotle Egg White and Vegetable Breakfast
Nutrition per serving
Calories | 384 kcal |
Protein | 30.2 g |
Carbs | 44.9 g |
Fats | 11.5 g |
Saturated Fat | 1.5 g |
Monounsaturated Fat | 6.9 g |
Polyunsaturated Fat | 1.7 g |
Sugars | 31.2 g |
Fiber | 11.3 g |
Sodium | 562 mg |
Ingredients
Chili Chipotle Powder | |
Yellow Squash | |
Aubergine (eggplant) | |
Red Bell Pepper (capsicum) | |
Onion | |
Salt | |
Black Pepper | |
Peach(es) | |
Blueberries | |
Plain Greek Yogurt (non fat) | |
Olive Oil | |
Egg White(s) |
1. Cut eggplant and yellow squash into cubes.
2. Dice onion.
3. Slice pepper.
4. Halve and slice peach.
5. Heat a teaspoon of olive oil in a sauté pan over medium heat. Add the vegetables and sauté until tender.
6. Meanwhile, in a small bowl, combine a teaspoon of olive oil, egg beaters and spices. Lower heat to low-medium.
7. Pour egg mixture over cooked vegetables, cover and cook for about 2 minutes until almost cooked through. Flip over and cook for about a minute until set.
8. Serve immediately with peaches and blueberries topped with yoghurt as a side dish.