Goat Cheese, Tomato, and Parsley Scramble
8 large egg whites (1 cup)
1 dash sea salt
1 dash ground black pepper
1 tsp . olive oil
1 medium tomato , chopped
1 Tbsp . finely chopped Italian parsley (or 1 tsp. dried parsley)
2 Tbsp . crumbled soft goat cheese (½ oz.)
Combine egg whites, salt, and pepper in a medium bowl; whisk to blend. Set aside.
Heat oil in medium nonstick skillet over medium-low heat.
Add egg mixture; cook slowly, stirring frequently, for 3 to 4 minutes, or until eggs are almost set.
Add tomato and parsley. Sprinkle with cheese; cook for 1 minute or until eggs are fully cooked.
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