You know by now that my favorite part of Saturday mornings at home are our family brunch.
Here’s what’s on the menu this am!
My favorite Egg white omelette recipe that has a few wonderful things in it that makes it light but delicious and of course, high protein. The perfect way to lean up with a no fat source of high quality protein, containing all the essential amino acids needed for growth immunity and repair.
mushrooms ( shiitake, swiss brown, button)
2 shallots (spring onions) sliced
4 organic / free range egg whites
cold pressed avocado oil
lemon juice to taste (start out light)
1 clove of minced garlic
Add kale to taste
Sauté the mushrooms in a little avacado oil until golden, does best in a cast iron pan (medium heat).
Add 1 chopped tomato.
Add kale to taste.
Add in minced garlic, shallots, and lemon juice
Beat the egg whites and pour over the mushrooms.
Bake in a hot 390 F oven for 5 minutes until golden then remove from the oven and top with avocado.