This breakfast fills up both the mind and belly. The omelet is very large because of the steaming process of covering the pan and the amount of veggies.
My fiance is a very picky eater and she loves this breakfast. Hers' is slightly smaller, 1 block of berries and 4 egg whites, and a little less then a tbl spn of olive oil.
3 block meal
¾ cup eggplant
1 cup yellow sqaush
1 bell pepper (any color)
6 egg whites
1½ Tbsp. olive oil
Salt & pepper
your choice of spices to flavor (dill, oregano)
1 block of fresh berries
Heat up oil in large pan. Chop veggies to small cubes and slivers. Sauté vegetables until they are soft. Then pour egg whites over vegetables and cover pan (this allows for the moisture to cook the eggs faster and fluffier). Allow the eggs to cook most of the way through, then flip one side over for a finished omelet. Have berries to balance meal.