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October 13, 2008

Summer Egg White Omlet

*From Holly Rigsby

Protein: 2-4 Eggs, 1/4 to 1/2 cup Low-fat vanilla or plain yogurt
Produce: 1/2 cup Fresh blueberries

How To:
1. Whip 2-3 egg whites and one whole egg
2. Cook as scrambled eggs in non-stick pan
3. Top eggs with yogurt3. Add fresh blueberries

1 serving

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