Avocado Salsa Egg Whites (Printable Version)

Cloudlike egg whites teamed up with creamy avocado and punchy salsa make for a speedy, filling morning bite.

# Everything You’ll Need:

→ Omelet Base

01 - Black pepper, as you like
02 - Salt, as you need
03 - 1 spoon olive oil
04 - 4 big egg whites

→ Toppings

05 - Fresh cilantro, chopped up (skip if you want)
06 - 120 ml of salsa, fresh preferred
07 - 1 avocado, nice and ripe, cut up

# Steps to Cook:

01 - Go on and fold that omelet over your toppings. If you're into cilantro, throw some on top. Eat right away while it's still warm.
02 - Move the omelet over to your plate and spread the avocado and salsa all over.
03 - After 2 to 3 minutes, when the sides look cooked, gently flip it over. Let it cook another minute or two until it's all done.
04 - Warm up your non-stick pan on medium. Pour in the oil. When it’s hot, dump in your whipped egg whites. Tip the pan to get them spread out.
05 - Pop the egg whites into a bowl and whisk hard till they're foamy. Toss in some salt and pepper while you're at it.
06 - Grab the oils, eggs, pepper, salt, that chopped up cilantro, your salsa, and avocado cubes.

# Extra Suggestions:

01 - Throw in veggies you love or add cheese for extra taste.

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