Veggie Egg White Omelet with Orange Banana Lemon Wheatgrass Smoothie
6 oz egg whites
2 Tbsp diced green pepper
2 Tbsp diced red onion
2 Tbsp diced tomato
2 Tbsp diced oven roasted portobello mushroom
1/4 fresh avocado, sliced
Vegetable oil for cooking
2 oz orange juice
½ oz lemon juice
½ cup yogurt
2 cups ice
2 oz wheatgrass
On medium heat, coat a medium skillet with vegetable oil (about 1 tsp) and pour in egg whites. When the egg whites are cooked halfway through, flip them over to finish cooking. Result should be a disk shape for the shell of the omelette.
Using a sauté pan on high heat, add 1 Tbsp vegetable oil. Allow the pan to get hot. Add onions, green pepper, tomato, and mushroom. Sauté until vegetables are fully cooked (about 1-3 minutes). Pour the cooked veggies on to the cooked egg white disk and roll or fold in half. Place avocado slice atop the omelette with a few spoonfuls of salsa (to taste).
Place all ingredients in blender and blend until smooth.
Kanela Breakfast Club has two locations:
Lakeview: 3231 North Clark St. 773.248.1622
Old Town: 1552 North Wells St. 312.255.1206