Slow Carb Breakfast Omelet

Here's Slow Carb Meal #1. There can be numerous variations to this omelet, so feel free to use whichever beans you refer using and adding cruciferous veggies too. What I find really great is that it's so easy, and keeping it simple and delish, even easier! Here's what I chose this time:

Ingredients:

• Pourable Egg Whites, enough to fill bottom of pan
• Handfull, or more of small Red Beans
• Sriracha Sauce, to taste
• 1 tsp Grapeseed Oil

Get Started:

• Heat a medium non-stick pan on MED heat. Add oil.
• When using canned beans make sure to pour them into a strainer and rinse under cool water until all that excess liquid is removed. You'll notice that the liquid is sort of slimey, and there won't be as much bubbles in the strainer once most of that liquid is removed. Set aside.
• Once pan is heated, pour in the egg whites to fill the bottom on the pan.
• After a few minutes, the egg whites will become white in color, and about half way cooked. Add the Sriracha Sauce and the beans. I put in as much as I could fit, in hopes not to get hungry for a while, since egg whites alone- yes I have tried, really don't fill you up alone.
• Hint: you can place the beans in the microwave for about 15-20 seconds to help soften them. You could even smash them with a fork before adding them to the pan.
• Continue to cook for a few more minutes, when you notice that the egg isn't transluscent on top, fold over the omelet in half using a spatula, and pour onto a plate.

This is in the pan



Ready to Eat

Enjoy!