1 cup dry kale
1/4 cup grape tomatoes, sliced in half
1/4 cup fresh basil, sliced
1/2 oz. light shredded mozzarella
9 tbs. 100% liquid egg whites
Cook kale over medium-high heat with nonstick spray and 2 tbs. water until begins to wilt. Reduce heat to medium and add egg whites and stir to mix. Add cheese and tomatoes and cook for about 2-3 more minutes. Add basil and cook enough to fully combine.
NUTRITION
136cal; 8.1g carb; 21g protein; 1.5g fat; 219% Vitamin A; 120% Vitamin C
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