Cinnamon Egg White Omelet With Summer Squash & Blueberry Oats!

For brunch today, I made a massive omelet. I love egg whites because they are a great source of protein. You can eat them savory or sweet. My favorite spice to add to eggs is cinnamon. I chose summer squash as my vegetable because it has a natural sweet flavor. It pairs nicely with the cinnamon.

To make this omelet, first steam the summer squash. (about two cups). While the summer squash is steaming, crack the egg whites into a bowl. Save the yolks for other meals or a hair treatment. You could add the yolks in too. It’s up to you! Whip the egg whites for about one minute and add a tablespoon of cinnamon. Whipping the egg whites will make the omelet fluffier. Heat a non-stick frying pan to medium high heat. Spray the pan with cooking spray. Add the egg whites and steamed squash. Cover the pan and allow both sides to cook. You can drizzle light syrup on top for extra flavor.

For the oats, I microwaved them with water, and topped them with microwaved blueberries!