With the end of summer approaching, comes the fresh veggies and fruit!
I have been making egg whites with slices of fresh tomatoes and basil baked in and it is refreshing, light and delicious. You get your fiber and protein and so satisfying.
Heat up a saute pan to medium heat, melt 1t. yogourt butter, add two egg whites. Slice ripe tomatoes and chiffonade your basil (this means placing basil leaves on top of one another, rolling them up and making thin slices through roll). Place on top of egg whites, season with salt and pepper, cover and turn to low heat....cook about 3-5 minutes.......delicious!