Tomato, Kale, + Feta Egg White Omelet

Time: 6 MINS

Serves: 1

MACROS (per serving) CAL 178 PROTEIN 25 g FAT 4 g CARBS 7 g

INGREDIENTS

• 1 c liquid egg whites

• 4 cherry tomatoes

• 1 tsp Irish butter

• 1/2 c baby kale

• 1 tsp feta

• salt and pepper to taste

PREPARATION

1. Heat sauté pan to med-high heat.

2. Add butter, tomatoes, and salt and pepper.

3. Cook until tomatoes crack and turn heat to low. Add kale and let wilt.

4. Once kale has wilted, add egg whites and cook on low for about 5 minutes, or until egg whites are fully cooked.

5. Flip one side of omelet over the other side in a half-moon shape. Top with feta and enjoy!