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10Ingredients
20Minutes
330Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 tsp. olive oil
- 1/8 cup red onion (finely chopped)
- 1 tsp. garlic (minced fresh)
- 1 tsp. jalapeno pepper (finely chopped, optional ~ i love hot stuff)
- 1 pinch chives (each:, white pepper, lemon thyme, tarragon and or what you have on hand)
- 1 cup egg whites
- 1 avocado (medium ripe)
- 2 Tbsp. milk (unsweetened flax, can sub in almond milk if you prefer)
- 1/4 cup light cream cheese
- 1 dash sauce (tobasco, optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium360mg15% |
| Potassium820mg23% |
| Protein19g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A8% |
| Vitamin C20% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Cat 7 years ago
Awesome. My husband has dysphasia and I am always looking for something new. Added just 1/2the avacado and sliced the rest on the side. Used tarragon, red onion and chives. Added the milk first to the sautéed vege then the cream cheese and got it melted before I added the eggs!