1 medium whole egg (We use Eggland’s Best because they have 25% less saturated fat, twice the omegas and 4 times the vitamin D compared to other eggs)
3 TBSP liquid egg whites (again, we use EB)
1 TBSP corn
1 TBSP sliced beets
¼ cup sliced carrots
¼ cup diced zucchini
1 TBSP chick peas
1 tsp dried basil
Optional:
1 TBSP fresh hummus
1 Joseph’s whole grain tortilla, or another whole grain tortilla with roughly 70 calories
Instructions
In a small bowl, whisk the whole egg and egg whites. Stir in the corn, beets, carrots, zucchini, chick peas and basil.
In a heated non-stick skillet, or a non-stick skillet that’s lightly spritzed with your favorite cooking oil in a spray jar, pour the egg mixture into the pan and cook for about 4 minutes, or until eggs are cooked through. Flip the omelet and allow the other side to cook for two minutes.
Optional: Toast tortilla and spread hummus on warm tortilla!