Egg White Omelettes with Kale Salad | RICARDO

Ingredients

• 1 tbsp (15 ml) canola oil
• 1 tsp (5 ml) white wine vinegar
• 1 tsp (5 ml) Dijon mustard
• 1 cup (60 g) kale, stemmed and thinly sliced
• 1/2 cup (70 g) cherry tomatoes, quartered
• 1 tsp nutritional yeast (see note)
• 6 egg whites
• 2 tbsp chives, chopped
• 1/2 tsp (2.5 ml) canola oil