Egg White Scramble with Mushrooms and Cherry Tomatoes

12 February 2015

I really enjoy scrambled eggs, and definitely dont believe in excluding egg yolks. Egg yolks provide omega oils and amino acids which are vital for our bodies, But sometimes the egg yolk flavour can be a bit much, especially for those of you who do not like egg in general, This recipe is specifically catered to people who are a little sensitive to the taste of egg. Using egg white only is a great way to enjoy eggs without the potency of the yolk.. Paired together with mushrooms and cherry tomatoes this breakfast is a great healthy way to start the day!

Ingredients

Scramble Ingredients

4 egg whites

1 tsp. Himalayan rock salt

1 tsp. dried oregano

1 tsp. dried thyme

2 tbsp. milk of choice

1 tsp. baking powder

2 tsp. coconut oil for frying

Mushroom and Tomato Ingredients

2 cups button mushrooms

1 cup cherry tomatoes – sliced

1 cup fresh basil- chopped

2 tsp. coconut oil

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. Himalayan rock salt

1 slice toasted 100% Rye bread

Instructions

Step 1:

Whisk together all ingredients for scrambled egg

Step 2:

Place coconut oil and garlic in medium frying pan and allow to fry for 1 min

Add mushrooms, tomatoes, herbs and seasoning

Fry on medium heat for 5-7 mins until cooked through completely

Step 3:

Place toast in toaster

Place coconut oil in separate frying pan

Add whisked scramble ingredients

Scramble on high heat for approximately 3 minutes stirring continuously

Step 4:

Top toasted rye with egg white scramble, mushroom and tomatoes

Enjoy!

Yours in Health Always,

Cara-Lisa

xoxo