3 egg whites
2 tbsp almond milk
1 tsp ground cinnamon
1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 tsp olive oil
1/4 cup blueberries
1 tsp grated lemon zest
In a medium bowl, whisk together the egg whites, milk, cinnamon, salt and pepper until smooth and frothy.
In a small, nonstick skillet, heat the oil over medium-high heat.
Add the egg white mixture and as it begins to set, use a spatula to life the edges and let the undercooked egg run from the middle to the bottom of the pan.
When the egg whites are set, remove from the heat and slide them onto a plate. Top with the blueberries and sprinkle with the lemon zest
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