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    Eggwhite & Portobello Omelet


    Source of Recipe


    moonflower712

    List of Ingredients




    2 egg whites, lightly scrambled
    2 tbsp low sodium chicken broth
    1/4 cup of finely chopped baby portabella mushroom or 2 sliced caps of the large ones
    1/4 diced red peppers for color

    Recipe



    Heat a non stick skillet add the chicken broth, mushrooms and red peppers. Saute until mushrooms are soft. Remove. Lightly scramle egg whites and add them to the pan. Move pan around to spread egg around. cook egg until slightly set. (This is where I like to add some seasoning.) Add mushrooms and red peppers, then fold egg over filling. Flip to seal. Remove from pan to plate.

    Compatible with body type:
    Breakfast: A-B-C-D-E
    Morning Snack: A-B-C-D-E
    Lunch: A-B-C-D-E
    Afternoon Snack: A-B-C-D-E
    Dinner: A-B-C-D-E
    Evening Snack: A-D-E

    *For B and C types sliced strawberries or melon rounds out this dish perfectly.

 

 

 

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