Avocado Egg Whites


  • ⅓ cup grape tomatoes, sliced in half
  • 90ml Puregg liquid egg whites
  • ¼ Avocado, smashed
  • Pinch of salt and pepper
  • Olive oil


  1. In a small bowl, add the avocado, egg whites and salt and pepper.
  2. Whisk to combine and set aside.
  3. In a pan over medium heat add a little drizzle of olive oil.
  4. Add the tomatoes and cook until tender, add a little more oil if needed so the eggs don’t stick.
  5. Add the egg whites and cook, stirring occasionally until set, about 30 to 60 seconds.
  6. Remove to a plate and enjoy with a healthy side