Avocado egg whites are a great way to get in a little protein in a healthier way.
- ⅓ cup grape tomatoes, sliced in half
- 120ml Albuman pasteurized egg white
- ¼ Avocado, smashed
- pinch of salt and pepper
- olive oil
- In a small bowl, add the avocado, egg whites and salt and pepper. Whisk to combine and set aside.
- In a skillet over medium heat add a little drizzle of olive oil. Add the tomatoes and cook until tender, add a little more oil if needed so the eggs don't stick. Add the egg whites and cook, stirring occasionally until set, about 30 to 60 seconds. Remove to a plate and enjoy with a healthy side like fresh fruit and nuts, or a piece of seeded whole wheat bread.