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Curried Scrambled Egg Whites (low carb)

Curried Scrambled Egg Whites (low carb)

Bold flavor, rich colors, spicy aroma, low carbs and lots of protein. These scrambled eggs (using only the whites) leave nothing to be desired... except maybe another serving.

(Serves 2)

- olive oil or coconut oil (for greasing pan)

- 1/2 cup egg whites

- 1/2 onion, diced

- 1/2 medium tomato, diced

- 1 clove garlic, minced

- 1/2 tsp grated ginger

- 1/4 cup light coconut milk (canned)

- 1/2 tsp garam masala

- 1/2 tsp tumeric

- Himalayan or sea salt to taste

- Omega Crunch Roasted Garlic Shelled Flax (for topping)

Method:

Lightly grease a medium pan/skillet with olive oil or coconut oil. Turn heat to medium. Once the pan and the oil are hot, add the onions, garlic and ginger. Stir occasionally. Once the onions are becoming translucent, add the tomatoes and continue to stir until the tomatoes begin to soften (about 3-5 minutes). Add the coconut milk, garam masala and tumeric. Stir until the spices are blended in. Add the egg whites. Stir occasionally as the egg whites cook. Once all the liquid is gone, add in some salt to taste. Serve immediately and top with Omega Crunch Roasted Garlic Shelled Flax.  

(Approx.) Nutritional Info Per Serving:

80 cals, 7g carbs, 3g fat, 9g protein, 4g sugar, 2g fiber

Recipe by Kitchen Caleigh


 

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