1 Servings 10 min Cook
3 Large Egg White
1/4 Cup, chopped Onions
1/4 Cup, chopped Red Bell Pepper
2 Tsp Coconut Oil
2 Tbsp Almond Milk
Dice the vegetables any way you would like (feel free to use 1/2 cup of any lean, non-starchy vegetables.
The nutrition will not change very much).
Lightly saute in coconut oil, then remove vegetables from the pan and set aside.
Whisk egg white to fluffy, then add almond milk to egg whites.
Pour eggs into skillet and let bottom firm slightly.
Put vegetables into eggs.
When partly cooked, fold egg over vegetables twice as you roll with your spatula into omelette form.
Done when eggs are cooked through.
Plate and enjoy.