Egg White Omelettes with Kale Salad
You won’t even think twice about leaving those yolks behind thanks to this omelette’s fresh flavours and nutritious ingredients. Paired with a zingy kale salad, the only thing this cholesterol-reduced recipe is going to increase is your total satisfaction.
Ingredients
- 1 tbsp (15 ml) canola oil
- 1 tsp (5 ml) white wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 cup (60 g) kale, stemmed and thinly sliced
- 1/2 cup (70 g) cherry tomatoes, quartered
- 1 tsp nutritional yeast (see note)
- 6 egg whites
- 2 tbsp chives, chopped
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) canola oil
Instructions
- Place two 5-inch (13 cm) cast iron skillets or ramekins (1 1/4 inches/3.5 cm high) on the middle rack of the oven. Preheat the oven to 400°F (200°C).
You won’t even think twice about leaving those yolks behind thanks to this omelette’s fresh flavours and nutritious ingredients. Paired with a zingy kale salad, the only thing this cholesterol-reduced recipe is going to increase is your total satisfaction.