Scrambled Egg Whites with Tomato and Avocado

Ingredients

• Egg whites 6 large
• Avocado 1/4 medium
• Tomato 1 medium
• Olive oil 1 tsp
• Salt and pepper to taste

Method

1. Prepare Ingredients. Wash the tomato thoroughly under running water. Slice the tomato into small cubes or thin slices, depending on your preference. Cut the avocado in half, remove the pit, and scoop out approximately one-quarter of the avocado. Dice the avocado into small pieces. Set both aside.
   Tip: Use a sharp knife to cut the tomato and avocado cleanly without mashing them.
2. Separate Egg Whites. If you have whole eggs, carefully separate the egg whites from the yolks. For this recipe, you need 6 large egg whites, which is roughly 300g. Place the egg whites in a medium bowl.
   Tip: To separate eggs easily, crack the egg on a flat surface and gently transfer the yolk back and forth between shell halves, letting the white fall into the bowl.
3. Heat Pan and Add Olive Oil. Place a non-stick skillet or frying pan on medium heat. Add 1 teaspoon of olive oil to the pan and allow it to warm for about 30 seconds. The oil should shimmer but not smoke.
   Tip: Using a non-stick pan helps prevent the egg whites from sticking and makes cleanup easier.
4. Cook Egg Whites. Pour the egg whites into the heated pan. Let them sit undisturbed for about 20 seconds until they start to set around the edges. Using a spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue gently stirring and folding the eggs until they are mostly cooked but still moist and slightly shiny. This should take about 2-3 minutes.
   Tip: Avoid overcooking; remove the eggs from heat while they are still slightly runny as they will continue to cook from residual heat.
5. Add Tomato and Season. Add the diced tomato to the pan with the scrambled egg whites. Gently fold them together for about 30 seconds to warm the tomato slightly without breaking it down too much. Season with salt and pepper to taste.
   Tip: Add salt at the end of cooking to keep the eggs tender.
6. Plate and Add Avocado. Transfer the scrambled egg whites and tomato mixture onto a plate. Top with the diced avocado. Serve immediately while warm.
   Tip: Add avocado last to keep its creamy texture fresh and prevent browning.

Pro tips

• Use fresh eggs for the best texture and flavor in your scrambled egg whites.
• To enhance flavor without adding many calories, consider adding fresh herbs like chives or parsley as a garnish.