Tomato and Avocado Omelet—Whole 30

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Recipe by Karl Sterling/Sterling Health and Fitness

Photos and preparation by Vanessa
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INGREDIENTS
¼ avocado, diced into ¼-inch pieces
4 grape tomatoes, quartered
1 tablespoon cilantro or parsley, coarsely chopped (optional)
squeeze of lime juice
pinch of kosher salt
3 egg whites (or 9 tablespoons liquid egg whites)

 

PREPARATION
In a small mixing bowl, combine avocado, tomato, herbs, lime juice, and a pinch of kosher salt. Toss together and set aside.

Heat a large nonstick skillet over medium heat, then add the liquid egg whites. Cook, moving the egg whites around with a rubber spatula, until the egg whites are cooked on the bottom but still slightly jiggly on top, about 2 minutes.

Use a spoon to scatter the avocado-tomato mixture over half of the omelet. Turn the heat off, then fold the omelet in half and slide it onto a plate to serve.







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