Starting your day with 20-30 grams of protein can be a game changer for stabilising blood sugar and cortisol levels. A balanced breakfast helps avoid spikes in cortisol, which can lead to increased stress and energy crashes later in the day.
Our quick kale and mushroom egg omelette delivers 31 grams of protein, supporting steady energy and keeping you full longer. Best of all, it’s ready in just 10 minutes, making it an ideal option for busy mornings while promoting better hormonal balance.
Serves: 1
Time: 10 minutes
Ingredients
- 3/4 cup Water (divided)
- 1 cup Kale Leaves (tough stems removed, chopped)
- 4 White Button Mushrooms (sliced)
- 1 tsp Nutritional Yeast
- 1/8 tsp Sea Salt
- 1 cup Egg Whites
Directions
- In a large non-stick pan, heat 1/3 of the water over medium heat. Cook the kale, mushrooms, nutritional yeast and salt until soft, about two minutes. Set aside.
- Cooking one omelette at a time, add a splash of the remaining water to the same pan and bring to a simmer over medium to medium-high heat. Add the egg whites and cook until fluffy and slightly firm, about five minutes. Rotate the pan as needed to help spread and evenly cook the egg whites. Using a heat-safe spatula, gently scrape down the sides and transfer to a plate. Repeat with any remaining egg whites, one omelette at a time.
- Arrange the kale and mushrooms down the middle of each omelette. Fold the sides of the omelette towards the center and enjoy!
- Optional: Serve with a slice of rye, spelt or gluten free bread. We love Bodhi’s Rye and Spelt bread or Strange Grains gluten free buckwheat or quinoa sourdough bread.
