Scrambled Egg Whites with Mushrooms, Tomatoes and Toast
Nutrition per serving
| Calories | 361 kcal |
| Protein | 42 g |
| Carbs | 26.3 g |
| Fats | 9.4 g |
| Saturated Fat | 1.3 g |
| Monounsaturated Fat | 5.3 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 8.6 g |
| Fiber | 5 g |
| Sodium | 669 mg |
Ingredients
| Egg White(s) | |
| Mushrooms | |
| Tomatoes, Red, Ripe | |
| Olive Oil | |
| Whole Grain Bread |
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 tomatoes 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. Lightly toast the bread using a toaster or grill.
4. Serve the scrambled egg on a plate on top of the toast.