Egg White Salad

Serves 1
preparation
5
minutes
cooking
25
minutes

Ingredients

3
eggs
1
plum tomato, diced
1
tablespoon
chopped fresh flat-leaf parsley
1
teaspoon
extra-virgin olive oil
1/8
teaspoon
black pepper

Directions

  1. Place the eggs in a small saucepan. Fill with enough cold water to cover them by 3 inches. Bring to a boil. Cover and remove from heat. Let stand for 15 minutes.
  2. Put the eggs in a bowl of ice water to cool. Peel the eggs. Chop the whites only.
  3. In a small bowl, combine the egg whites, tomato, parsley, oil, and pepper. Serve with crackers.
January 2007

Nutritional Information

  • Per Serving
  • Calories 105
  • Fat 5 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 170 mg
  • Protein 11.5 g
  • Carbohydrate 4 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 20 mg
What does this mean? See Nutrition 101.