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Egg White Brunch

May 10, 2017

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.



You’ll need:

mushrooms ( shiitake, swiss brown, button)
1 tomato
2 shallots (spring onions) sliced

sea salt
4 organic / free range egg whites
1 avacado
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.
Serve immediately.


enjoy, xx


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