Blueberry Egg-White Omelette
serving (serving = 1 cup)
Fage Total 0% Greek Yogurt
serving (serving = 1 tbsp)
Spectrum Organic Virgin Coconut Oil
serving (serving = 1/3 cup)
Bob’s Red Mill Whole Grain Oat Flour
serving (serving = 3 tbsp)
Kirkland Signature Egg Whites
1/2 cup egg whites
1T mashed banana (melted in micro)
1T oat flour
1T vanilla greek yogurt
Heat 1/2t coconut oil skillet (medium heat)
Mix mashed/melted banana well with greek yogurt. Add egg whites, flour, and cinnamon
Pour mixture onto skillet, cook until almost set
Add blueberries to one side of the omelette, and cook for ~1 more minute.
Flip half without blueberries onto other half, cook for ~1 more minute.
Flip in half again, cook for ~30 more seconds.
Top with favourite breakfast toppings and enjoy!