White fish with Carrots and Broccoli Omelet
4 oz left-over white fish fillet
1 cup of broccoli florets and sliced carrots
5 egg whites
feta cheese
sea salt and cracked pepper
olive oil
Directions:
Step 1: Separate 5 egg whites from their yolks. Mix the whites together. Chop up some left-over fish, broccoli and carrots
Step 2: Add some oil to a pan and heat on medium. Pour the egg whites into the pan. Add the left-overs and cheese to half of the egg white omelet. Cover and cook it for 3 minutes on medium-low temp.
Step 3: Uncover and use a spatula to loosen the bottom of the egg white omelet. Flip the bare side over the ingredients. Use the spatual to slide the omelet off of the pan and on to a plate. Season top with sea salt and cracked pepper.
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