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6 large egg whites 3 small onions raw 1 1/2 tsp extra virgin olive oil 1 dash ground black pepper ! tsp ground turmeric

1 tbsp raw parsley

5 cusp chopped zucchini w/skin raw

2 cloves raw garllic 2 tbsp fresh basil

1 tsp ground oregano

2 oz low moisture mozzarella cheese, part skim


In medium non stick skillet saute pan cook all vegetables and spices except turmeric in 1/2 tsp olive oil until tender. In mixing bowl, whip all eggs and turmeric. In second saute pan heat 1 tsp olive oil, add 1/2 egg mixture and cook until omelet is formed. Repeat until 2 omelettes are made. Place 1 omelette on plate and fill with 1/2 of the vegetable mixture. Repeat for 2nd omelette. Sprinkle with cheese and serve hot.

Nutritional Information (Per Serving)

Calories : 390 Protein (g) : 32 Carbohydrates (g) : 37.5 Fat (g) : 14.50

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