Egg White Salad

Ingredients

• 0.1 teaspoon pepper black
• 3  eggs 
• 1 tablespoon flat-leaf parsley fresh chopped
• 1 teaspoon olive oil extra-virgin
• 1  plum tomatoes diced

Equipment

• bowl
• sauce pan

Directions

1. Place the eggs in a small saucepan. Fill with enough cold water to cover them by 3 inches. Bring to a boil. Cover and remove from heat.
2. Let stand for 15 minutes.
3. Remove the eggs to a bowl of ice water to cool. Peel the eggs. Chop the whites only, saving the yolks for another use. In a small bowl, combine the egg whites, tomato, parsley, oil, and pepper.
4. Serve with crackers.