2 tablespoons extra-virgin olive oil
2 cups mushrooms, thinly sliced
1 jalapeno, thinly sliced
1 zucchini, thinly sliced
1 bunch cilantro, coarsely chopped
16 egg whites
Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat
and cook mushroom and jalapeno, stirring, until tender, about 2 minutes. Add zucchini and
cilantro and cook until tender, about 5 minutes more. Season with sea salt.
In a bowl, whisk egg whites with ½ teaspoon sea salt and pour into ski8llet with vegetables.
Cook until sides are just beginning to set, 2-3 minutes.
Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on
top, 2-3 minutes.
Carb count: 3 grams