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CALIFORNIA “OPEN-FACE” EGG WHITE OMELET

 

CALIFORNIA “OPEN-FACE” EGG WHITE OMELET

  • 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

  1. 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.

  2. Flip and cook about another 1-2 minutes. When the egg is done, slide onto a serving plate.

  3. 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.

  4. Garnish with baby tomato halves and sliced avocado.

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

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