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I could eat Breakfast at anytime of the day! Whether it’s Overnight Chia Cereal, Green Smoothies, Paleo Pancakes or Eggs a thousand ways. Eggs are so versatile and full of essential nutrients!

A single egg has 6g of Protein & 5g of Healthy Fats, they’re also rich in antioxidants like selenium. They raise our HDL (Good) Cholesterol levels and they contain choline, which is important for normal liver function, muscle movement, supporting a healthy metabolism and improving energy levels. Make sure you eat the yolk, this is where most of the nutrients live!

I always purchase organic eggs, this ensures the chickens were given 100% organic feed, free of any agricultural chemicals. The chickens cannot be raised with antibiotics or hormones and they’re treated humanely with plenty of space to run free.

Here’s another way to eat your eggs at breakfast, lunch or dinner! This dish is vegetarian, paleo, gluten free & dairy free.

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Portobello Mushroom Omelette

Ingredients

  • 3 organic eggs
  • 1/4 cup spinach or kale
  • 1/2 portobello mushroom
  • 5 cherry tomatoes
  • 1 tbsp coconut oil

Instructions

  • Wash and slice the mushroom and halve the cherry tomatoes.
  • Melt coconut oil over medium heat and add mushroom. Cook for about 5 minutes, until they begin to brown and soften.
  • Add in cherry tomatoes, cook for 2 minutes, then toss in greens.
  • Crack eggs in a small bowl and whisk well. Pour over veggies in the pan. Reduce heat to low.
  • Let cook for about 5 minutes until eggs are mostly set then cover and cook for another 2 minutes to set the top of the eggs.
  • Plate and enjoy 🙂
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