NUTRITION

SERVINGS

INGREDIENTS

1.5 cup egg whites

0.5 cup broccoli florets

1 cup baby spinach

0.5 cup cremini mushrooms

0.5 medium tomato

0.5 medium russet potato

0.5 slice pumpernickel bread

0.5 tsp olive oil

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Grate the russet potato using a box grater and squeeze through a clean kitchen towel to remove all excess moisture for maximum crispiness.

• 2

  Heat olive oil in a small non-stick skillet over medium heat; spread the potato shreds in an even layer and cook until deeply golden and crispy, about 5-6 minutes per side.

• 3

  In a separate skillet, melt the ghee over medium heat and sauté the broccoli, mushrooms, and diced tomato until tender-crisp, then stir in the spinach until just wilted.

• 4

  Season the vegetables with sea salt, black pepper, and garlic powder, then remove them from the pan and set aside.

• 5

  Wipe the skillet clean, pour in the egg whites, and cook undisturbed until the edges are set and the center is opaque.

• 6

  Place the sautéed vegetables on one half of the egg whites, fold the omelette over, and serve with the hash brown and toasted pumpernickel bread.