Scrambled Egg Whites with Mushrooms and Tomatoes
Nutrition per serving
| Calories | 247 kcal |
| Protein | 36.3 g |
| Carbs | 7.4 g |
| Fats | 7.6 g |
| Saturated Fat | 0.9 g |
| Monounsaturated Fat | 4.9 g |
| Polyunsaturated Fat | 0.8 g |
| Sugars | 5.2 g |
| Fiber | 1.6 g |
| Sodium | 512 mg |
Ingredients
| Egg White(s) | |
| Mushrooms | |
| Tomatoes, Red, Ripe | |
| Olive Oil |
1. Heat 1/2 a tbsp of olive oil in a frying pan over a medium heat. Add the mushrooms and tomatoes and stir fry for 1 minute.
2. In a bowl, beat the egg whites with a pinch of salt and pepper. Add the egg mixture to the pan with the mushrooms and leave to sit for 30 seconds, then as the egg begins to set, gently pull the eggs across the pan to form large soft curds. Repeat this several times for 1-2 minutes.
3. Serve the scrambled egg on a plate.