Scambled Egg Whites with Tomatoes and Herbs Recipe

• 8 eggs
• 2 roma or other tomatoes
• 1 tablespoon extra virgin olive oil
• 1-2 tablespoons fresh torn basil or cilantro or oregano
• 1 avocado (if you have it)
• 1 cup fresh spinach leaves (if you have them)
• 1 tsp chopped garlic
• Salt and Pepper to taste

1. Chop the tomatoes into 1/4 inch pieces.
2. If you have an avocado, cut it into similar sized pieces.
3. Crack the eggs and drop the egg whites into a medium bowl.
4. I usually leave one yolk for color.
5. Beat with a fork or whisk.
6. Heat a medium skillet on medium high and add the olive oil and tomatoes.
7. After cooking for two minutes, stirring occasionally, add the garlic and spinach leaves if you have them.
8. After 1 minute, add the eggs.
9. Stir the eggs every 30 seconds or so.
10. After 1 minutes, add the chopped herbs (whichever you have chosen) and the chopped avocado if you have it.
11. Sprinkle with Kosher or Sea salt and freshly ground pepper to taste.
12. Serve with whole wheat or sour dough toast, fruit, etc.

eggs, roma, extra virgin olive oil, basil, avocado, fresh spinach leaves, garlic, salt

Taken from cookeatshare.com/recipes/scambled-egg-whites-with-tomatoes-and-herbs-239 (may not work)