4 egg whites
1 small tomato chopped
1 cup dark leafy greens
1/2 cup of mix roasted vegetables
1 TBSP olive oil
Salt and pepper to taste
In a medium size skillet on medium high heat sauté all vegetables until cooked and dark leafy greens have wilted in one tablespoon of olive oil. Reduce heat to medium low and pour in 4 egg whites. Scramble until fully cooked. Transfer to plate and season with salt and pepper. Enjoy with avocado toast and fresh seasonal fruit.

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