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CALIFORNIA “OPEN-FACE” EGG WHITE OMELET

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CALIFORNIA “OPEN-FACE” EGG WHITE OMELET

CALIFORNIA “OPEN-FACE” EGG WHITE OMELET

Chef Kai Chase
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Ingredients
  

  • 1 cup Egg Whites
  • ⅓ tsp. CBK “California Citrus Salt”
  • ¼ cup Quinoa cooked
  • 1 Fresh Brussel Sprouts Shaved
  • ½ cup Arugula
  • ¼ cup Toasted Almonds
  • ¼ cup Baby Tomatoes cut in halves
  • ½ Avocado Sliced
  • 1 TBS. Meyer Lemon Juice
  • 2 TBS. Olive Oil

Instructions
 

  • Spray an 8-inch, non-stick skillet with cooking spray and set over moderate heat. Pour in the egg whites, sprinkle with the “California Citrus Salt” and cook until they set about 2-3 minutes.
  • Flip and cook about another 1-2 minutes. When the egg is done, slide onto a serving plate.
  • In a small bowl add the shaved brussel sprouts, arugula, quinoa, toasted almonds, Meyer lemon juice, and olive oil. Sprinkle with a pinch more “California Citrus Salt,” gently hand toss and place on top of the egg white omelet.
  • Garnish with baby tomato halves and sliced avocado.

Notes

This recipe uses my custom spice blend which you can pick up here: California Citrus Salt
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