243g Egg Whites
750mg Sea Salt (to taste)
75g Cherry Tomatoes (halved)
1 stalk Green Onion (sliced)
- Heat the water in a large non-stick pan over medium to medium-high heat. Bring to a simmer.
- Add the egg whites and cook until fluffy and slightly firm, about five minutes. Rotate the pan as needed to help spread and evenly cook the egg whites. Season with salt. Using a heat-safe spatula, gently scrape down the sides and transfer to a plate.
- Arrange the tomatoes and green onions down the middle of the omelette. Fold the sides of the omelette towards the center and drizzle with tamari. Enjoy
Best enjoyed immediately. Can be refrigerated in an airtight container for up
to three days.
Sauté the tomatoes and onions with garlic before adding to the omelette.
Leftover veggies, avocado, cheese, nutritional yeast, spinach, or
No Non-Stick Pan:
Use your choice of oil as needed.
Use soy sauce instead.