396 Cal | Protein 27 g | Fat 4 g | Carbs 63 g
1 slices, Bacon
12 oz, Brussels Sprouts Raw, halved
2 Dates, Medjool, pitted, finely chopped
4 large, Egg Whites (can substitute with store bought Egg Whites in carton)
Salt and pepper to taste
Heat up a large pan on medium-high heat and add the bacon. Once it has released the fat and crisped up, carefully remove the bacon, leaving the fat in the pan. Add the Brussels sprouts and stir occasionally until they become a little browned on all sides.
Add the chopped dates, salt and pepper and stir to distribute evenly.
Beat the egg whites and pour over the brussels sprouts, turn the heat to medium, cover with a lid and cook until the egg whites become solid (about 5 minutes). Flip half of the omelet over and carefully transfer to a plate, using a spatula.