NUTRITION

SERVINGS

INGREDIENTS

4.5 cup liquid egg whites

1 large egg

0 tbsp dry pasta

2 cup romaine lettuce

1 cup cucumber

0 tbsp pine nuts

0 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Dijon mustard

PREPARATION

• 1

  Bring a small pot of water to a boil; cook the pasta until al dente and boil the whole egg for 7 minutes for a jammy yolk.

• 2

  Drain the pasta and place the egg in an ice bath before peeling and halving.

• 3

  Heat olive oil in a non-stick skillet over medium heat, pour in the egg whites, and cook undisturbed until set like a large crepe.

• 4

  Slide the egg white sheet onto a cutting board and slice into thin ribbons or bite-sized squares.

• 5

  In the same skillet, lightly toast the pine nuts for 1-2 minutes until golden and fragrant.

• 6

  In a large bowl, whisk together the lemon juice, Dijon mustard, sea salt, and black pepper to create a bright dressing.

• 7

  Add the chopped lettuce, sliced cucumber, cooked pasta, and egg white ribbons to the bowl; toss gently to coat.

• 8

  Transfer the salad to a plate and top with the halved soft-boiled egg and toasted pine nuts.