Ingredients
- 3 rice cakes
- 60g avocado
- 90g sliced tomato
- 40g chopped onion
- 40g chopped tomato
- 240g egg whites OR egg beaters
- 1 tbsp minced garlic
- 1 tsp paprika
- 1 tbsp lemon juice (desired taste)
- Salt (desired taste)
- Cooking spray
Directions:
1. In a medium bowl, mash up avocado to make it into a paste. Add the chopped tomato, paprika, minced garlic, lemon juice, salt & pepper, and mix.
2. Heat a pan over medium-high heat. Spray with cooking spray for 1 second. Place three egg rings on the skillet and place the egg whites in the egg rings.
NOTE: If you don’t have egg rings, simply place the egg whites in the pan, cook and flip, then divide it into 3 pieces for each rice cake.
3. Lay the 3 rice cakes on a plate. Stack each rice cake with one of the egg white circles cooked in the egg white rings.
4. Divide the avocado mash and place on top of the egg white rings. Add sliced tomato on top.
5. Serve as three open-face pieces of rice cakes. You may add fresh-squeezed lemon and cracked pepper if desired.