Serves: 1Serving size: 1 omelet
Ingredients:
- 7 ounces egg whites
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground black pepper
- 1/2 cup zucchini rounds, thinly sliced
- 2 tablespoons fresh herbs, finely minced (basil, parsley & dill)
- 1.7 ounces smoked salmon, thinly sliced
- 1 avocado, thinly sliced (optional)
- Mixed baby greens (optional)
Directions:
- In a medium bowl, whisk together the egg whites, apple cider vinegar, turmeric and black pepper.
- Set the pan over medium heat for one minute. Meanwhile, stir the zucchini pieces and herbs into the egg whites. Pour the egg white mixture into the pan and allow it to cook for about six minutes, or until almost set.
- Before folding the omelet, arrange the smoked salmon in a single layer on one side. Use a spatula to lift one edge of the omelet and fold it over the smoked salmon. Let any remaining uncooked egg white run underneath.
- Cook for another 2 minutes, then transfer to a plate. Serve with a mixed-green salad and avocado slices, if desired.
Per serving: Calories: 196; Total Fat: 6g; Cholesterol: 23mg; Sodium: 360mg; Carbohydrate: 3g; Dietary Fiber: 1g; Protein: 32g
Nutrition Bonus: Potassium: 229mg; Iron: 5%; Vitamin C: 21%; Vitamin A: 13%
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