Title: Egg White Scramble with Kale and Tomatoes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
– 4 egg whites
– 1 cup kale, chopped
– 1 medium tomato, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon garlic powder (optional)
– Fresh herbs for garnish (such as parsley or chives) 
Micronutrients:
– Vitamin A
– Vitamin C
– Vitamin K
– Folate
– Calcium
– Potassium
Instructions:
1. Begin by thoroughly washing the kale and chopping it into small pieces. Set aside.
2. Dice the tomato and prepare it alongside the kale.
3. In a non-stick skillet, heat the olive oil over medium heat.
4. Add the chopped kale to the skillet and sauté for 2-3 minutes until it begins to wilt.
5. Stir in the diced tomato and continue to cook for another minute until heated through.
6. Pour the egg whites into the skillet, season with salt, pepper, and garlic powder if desired.
7. Gently scramble the egg whites with the vegetables, cooking until the egg whites are set, about 2 minutes.
8. Remove from heat and garnish with fresh herbs if available.
9. Serve warm and enjoy this nutritious breakfast option low in carbs and sugar.
This dish is not only diabetic-friendly but also packed with vitamins and minerals to start your day on a healthy note.
