1/4 cup Extra Virgin Olive Oil (divided)
1 Plantain (ripe, sliced)
2 cups Asparagus (ends trimmed)
1 cup Egg Whites
1/4 tsp Sea Salt (to taste)
Heat half of the oil in a skillet over medium heat. Add the plantains, cooking for two to three minutes per side or until browned, adding more oil if needed. Smash with a fork and set aside on a paper towel-lined plate.
Heat the remaining oil in the same skillet over medium heat. Cook the asparagus for three to four minutes. Add the egg whites, season with salt, and cook until set.
Transfer the plantain and asparagus omelette onto plate(s). Enjoy!
Refrigerate in an airtight container for up to three days
Add garlic powder and onion powder to the egg white omelette.
Top with fresh herbs, avocado, sauerkraut, or other pickled veggies.