Ingredients
- 1 tablespoon olive oil
- 2 teaspoons garlic chopped
- 1/2 teaspoon dry parsley
- 1/2 teaspoon dry rosemary
- 1/2 teaspoon dry oregano
- 8 egg whites
- Salt to taste
- 1/8 teaspoon black pepper ground
Instructions
- Heat olive oil in a nonstick frying pan over medium heat.
- Add chopped garlic to the hot oil and sauté until golden, about 30 seconds.
- Stir in dry parsley, rosemary, and oregano, then quickly pour in the egg whites, reducing heat to medium-low.
- Season with salt and black pepper. Continuously stir the egg whites with a spatula to prevent lumps and ensure even cooking.
- Turn off the heat when the egg whites are mostly set but still slightly runny; they will continue to cook from the residual heat in the pan.
- Serve the scrambled egg whites immediately with a side of whole-grain toast. DEVOUR!