Cumin Scented Egg Whites with Charred Corn and Avocado Relish

Ingredients:

3 egg whites

1/4 tsp cumin

2 avocados

1/2 red onion

1 ear of corn

1 TBL Cilantro

2 TBLS lime juice plus zest

Husk one ear of corn and place on medium hot grill. Turn corn to evenly char the kernels. When corn is charred, remove from grill and slice kernels off the cob and place in mixing bowl.

Peel and dice 2 avocados into small 1/4 inch pieces. Add to the corn.

Dice 1/2 cup of red onion and add to corn.

Chop 1 TBL cilantro and add to corn.

Dress corn and avocado salsa with 2 TBLS lime juice and the zest of 1 lime. Set aside.

Crack 3 eggs and separate whites from yolks. Using only the whites, whisk gently with fork until slightly foamy. Season with a 1/4 tsp of cumin, salt and pepper.

Over medium-low heat, pour eggs into a non-stick pan. Slowly stir the eggs as they begin to cook.

When the eggs are properly set, spoon the eggs onto a plate and top with avocado-corn salsa.

Garnish (optional) cilantro leaves.