Ingredients
1 teaspoon olive oil
3 Tablespoons onion, finely chopped
2 Tablespoons green pepper, diced
¼ teaspoon minced garlic
Sea salt and freshly ground black pepper to taste
2 whole eggs
1 egg whites
½ Tablespoon water
Oil
Directions
In a small nonstick skillet, sauté onion and green pepper in oil until tender. Add the garlic, cook 1 minute. Set aside and keep warm.
In a medium bowl, whisk the egg whites, water, and a pinch salt until frothy. Lightly coat a small nonstick skillet or omelet pan with oil and heat the skillet over medium heat. Add the egg whites, swirling to evenly cover the bottom of the pan. Cook until set, about 1 1/2 to 2 minutes. Using a rubber scraper lift the eggs up and let the runny uncooked egg flow underneath. Continue cooking until eggs are set and no longer runny. Spoon onion, pepper and garlic onto half of the omelet, fold over, and slide onto a serving plate.
Makes 1 serving
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