- 4 egg whites
- 2 whole eggs
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 tsp chopped cilantro
- 1 tsp ghee
- 4 spears asparagus or broccolini
- 2 T diced onion
- 1/4 C cut diced bell pepper
- 1/4 C diced zucchini
Beat the egg whites, whole eggs, salt black pepper and cilantro in a small bowl. Heat the ghee over medium heat in a medium skillet. Add the vegetables and cook until they just begin to soften. Add the egg mixture, cover and cook over medium heat until the eggs have set, approximately 5 minutes. Loosen the edges of the omelet using a heat-resistant spatula, fold in half, and transfer to a plate. Cut into 4 slices.
Recipe fromThe Yoga Body Dietused with permission.
- Serving Size: Makes 4 servings