NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 cup sliced cremini mushrooms

0.5 cup sweet corn kernels

1 large egg white

1 tbsp chickpea flour

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a small bowl, combine the corn kernels, one egg white, chickpea flour, and a portion of the sea salt to create the fritter batter.

• 2

  Heat a non-stick skillet over medium heat with half of the olive oil and spoon the corn mixture into the pan, pressing down to form small patties.

• 3

  Cook the fritters for 3 minutes per side until they reach a golden-brown color, then remove and keep warm.

• 4

  Add the remaining oil to the skillet and sauté the sliced mushrooms with the remaining salt and pepper until they are softened and lightly caramelized.

• 5

  Whisk the two whole eggs and the liquid egg whites together, then pour the mixture over the mushrooms in the skillet.

• 6

  Allow the eggs to set for 2 minutes, then spread the cottage cheese over one half and fold the tortilla in half.

• 7

  Cook for 1 more minute until the center is hot, then plate with the fritters and garnish with fresh chives.