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"Wake up with determination. Go to bed with satisfaction."

Black Bean Roasted Sweet Potato Egg White Omelet with Kale

11/17/2016

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ALL YOU NEED:

  • 1 Can Organic Black Beans
  • 1 Cup Egg Whites (I use "All Whites 100% Liquid Egg Whites" from Target)
  • Handful of Kale
  • 1 Medium Sweet Potato
  • Avocado (Optional)

Slice sweet potato into small cubes and coat with olive oil or coconut oil and preferred seasonings. Bake at 425 degrees for 20 minutes and set aside.

In a small saucepan bring black beans to a soft boil and let simmer for 15 minutes. I added my seasonings here--garlic, oregano, basil, parsley. Prepare kale to your liking (I prefer mine slightly wilted).

Pour liquid egg whites in a skillet over medium heat and let cook for about 4-5 minutes. Once small bubbles form, flip and let the other side cook for 4-5 minutes. I'm not the best at making omelets so I chose not to add my fillings while the egg whites were still cooking. When finished, place open-faced omelet on plate and fill one half with sweet potatoes, kale and black beans. Fold over naked half to complete and enjoy!
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