Scrambled Egg Whites

2 standard portions

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Ingredients

• 3 cups cavallo nero (kale) ((75g) tightly packed)
• 2 cups mushrooms ((135g) sliced)
• 8 cherry tomatoes (halved)
• 2 small avocados (sliced)
• ¼ tsp paprika ((0.5g))
• ¼ tsp garlic granules ((0.5g))
• ¼ tsp black pepper ((0.5g))
• ¼ tsp pink salt ((0.5g))
• 8 large egg whites (see post (how to separate the yolk))
• chives and black pepper to taste

Method

1. Fill a medium sized saucepan with a small amount of water (about ¼ or less).
2. Place the steamer basket inside the saucepan so it completely spreads itself out.
3. Bring the water to the boil with the lid on.
4. Once boiling point has reached add the kale and mushrooms to the steamer basket then place the lid on.
5. Steam the vegetables until they are fork tender.
6. Once steamed, toss the vegetables in a bowl with the seasoning.
7. Preheat a non stick frying pan on medium heat.
8. In a medium bowl, proceed to whisk the egg whites until they are frothy.
9. Pour the egg whites into the saucepan.
10. Wait until the egg whites start to turn an opaque white.
11. Use a non stick spatula to push the egg white, then move the spatula in a back and fourth, push and pull motion to scramble the eggs. You want all of the clear coloured egg white to eventually be exposed to the bottom of the frying pan so it can be cooked through and scrambled.
12. Once the eggs are scrambled (this should take a few minutes), sprinkle with chives and black pepper then serve with the tomatoes and avocados.