- 1 medium whole egg
- 3 tbsp liquid egg whites (again, we use EB)
- 1 tbsp corn
- 1 tbsp sliced beets
- 1/4 cup sliced carrots
- 1/4 cup diced zucchini
- 1 tbsp chickpeas
- 1 tsp dried basil
- 1 tbsp fresh hummus
- 1 Joseph’s whole grain tortilla, or another whole grain tortilla
Directions, serves 1
In a small bowl, whisk the whole egg and egg whites. Stir in the corn, beets, carrots, zucchini, chickpeas and basil.
In a heated non-stick skillet, or a non-stick skillet that’s lightly spritzed with your favorite cooking oil in a spray jar, pour the egg mixture into the pan and cook for about 4 minutes, or until eggs are cooked through. Flip the omelet and allow the other side to cook for two minutes.
Optional: Toast tortilla and spread hummus on warm tortilla!
Nutritional Information, per serving
138 calories, 5g fat, 164mg cholesterol, 206mg sodium, 351mg potassium 10g carbohydrate, 3g fiber, 12g protein and 90% of Vitamin A daily requirements!
With optional hummus and tortilla:
231 calories, 8g fat, 164mg cholesterol, 383mg sodium, 24g carbohydrate, 10g fiber, 21g protein with 90% Vitamin A daily requirements!