|
Heat skillet to medium high. Julienne carrot (slice diagonally), dice
pepper and onion. Spray skillet once it's heated and add garlic,
carrots, onion, and pepper. Cover with lid to cook faster. After 5
min, add a (big) splash of tomato juice so vegetables are
simmering in juice. Shake egg whites (makes them fluffier) and
add to mixture along with kale (it will look like a lot of kale but it
cooks down) and stir to combine. Cover with lid and let cook for
about 4 minutes or until bottom sets. Re-stir and flip mixture and
cover again and cook for another 4 minutes or until cooked to
desired consistency.
|
