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Servings: 1, Prep Time: 5 min, Cook Time: 5 min
Ingredients
- 1 tsp [4.8 g] Olive Oil
- 4 large [132 g] Egg White
- 1 clove [3 g] Garlic (Minced)
- 0.25 tsp [0.55 g] Turmeric (Ground)
- 0.25 tsp [0.53 g] Black Pepper
- 0.5 tbsp [7 g] Pesto Sauce
- 1 large slice (5" x 2-1/2" x 1") [35 g] Sour Dough Bread
- 0.5 cup [10 g] Microgreens
- 0.75 cup [92.25 g] Raspberries
- 1 teacup (6 fl oz) [178 g] Green Tea
Directions
- Heat olive oil in a skillet over medium heat. Add garlic and cook 1 minute.
- Whisk together egg whites, turmeric, and black pepper. Add egg whites to the skillet, stirring/flipping until cooked through.
- Warm the sourdough bread to your liking. Spread one slice of sourdough bread with pesto sauce. Top with cooked egg whites and micro greens.
- Serve egg white toast with green tea and raspberries.
Nutrition Info
Calories: 313, Fat: 10g, Carbs: 35g, Protein: 21g, Fiber: 8g
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