Another from the healthy chef, Gavan Murphy. Enjoy!!!
Egg White Scramble with Tomato Basil
Recipe:
Serves 2
4 large egg whites
½ red pepper – diced
¼ cup cherry tomatoes - halved
fresh basil – chopped
1 tbsp olive oil
S&P
Directions:
Preheat non-stick skillet on medium heat for 30 seconds. Add olive oil and sauté peppers for 2 minutes, stirring occasionally, using a heat resistant rubber spatula. Add tomatoes and continue sautéing for another 2-3 minutes. Meanwhile add pinch S&P to egg whites and whisk.
Once tomatoes and peppers are soft add egg whites to pan and keep stirring until eggs become scrambled. Fold in chopped basil.
NOTE: You’ll notice that some water will come out of the egg whites but just keep cooking and it’ll evaporate.
