Scrambled Egg Whites
- Time: 5-10 minutes
- Servings: 2
- Serving Size: 3.0 ounces
- Stage: 4 Post-Op (Soft Foods)
INGREDIENTS:
- Egg, whites - 6 medium (198 grams)
- Olive oil - 2 tsp (10 grams)
- Sea salt - 1/4 tsp
INSTRUCTIONS:
- Separate the egg whites from the yolks and place them in a small bowl. Set aside and discard the yolks. 2. Place a non-stick pan over medium heat and add the olive oil.
- Once the pan is hot, add the egg whites and season with the sea salt. Cook for 2-3 minutes or until fully cooked. Serve and enjoy!
*Note: Stays fresh in the refrigerator for 2-3 days.
NUTRITION FACTS per serving:
- Calories 90
- Protein 11 grams
- Carbs 1 grams
- Fat 5 grams
- Fiber 0 grams
- Sugar 1 grams
- Iron 2% DV
- Calcium 1% DV
- Sodium 16% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: It is important to always discard the egg yolk because it is where all the fat and cholesterol is. The egg whites are where the protein is concentrated.
Tags: dairy-free, soy-free, gluten-free, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.