Chard & Tomato Egg White Omelet

I didn't think to take pictures of this, but I assure you it was pretty, what with the whiteness of the egg and the pinkness of the chard and tomato juice :)

Chard & Tomato Egg White Omelet
1/2 red onion, diced
2 cloves garlic, diced
1 head red chard, rough chopped
1 TBS capers
1 c.  tomato, diced (I used campari's)
juice of 1/2 lemon
7 grams coconut oil (reserve half for egg pan)
3 egg whites
4 grams coconut oil
S&P to taste

freshly shaved Parmesan, to taste

In a saucepan, heat oil; add garlic and onion and saute until carmelized.  You may need to add a tablespoon of water or broth. Add chard and lemon juice; saute until wilted. Remove from heat, add capers and tomatoes; toss and set aside.  In a separate skillet, add remaining oil and egg whites.  Season with salt and pepper; allow to cook through.  Add your chard mixture to half of the egg layer, slide that half onto plate, and flip the empty half over the top, forming your omelet.  Lightly shave Parmesan over the top.

1 serving, 257 calories

Eric's Dinner : can of chicken noodle soup, and half a grilled cheese sandwich.