~*Good Morning Breakfast 🍴• • •
Shiitake Mushroom omelet with a mixture of lettuce leaves, organic tomatoes with rosemary, labneh light and a glass of low fat milk!
The secret to making a good omelet is to add water rather than milk while beating the eggs.
The secret to making a low caloric and satiating omelet is to mix two whole eggs with three egg whites; an egg white contains 15 calories and is loaded with proteins when compared to the yolk that contains 60 calories.
Another secret to a delicious omelet is the choice of mushrooms! Shiitake gives it this subtle flavor and garnishes such as dill and chives do the trick too!
2 whole eggs
3 egg whites
2 tbsp water
4 dried shiitake mushrooms (found at the supermarket under Benina Brand) soaked in warm water to soften for 30 min, drained and thinly sliced
Salt and freshly ground pepper, to taste
30g comté cheese(optional)
5 g butter
1 tsp dill
Method of Preparation:
In a small pan sauté the shiitake mushrooms with cooking spray and a tablespoon of sliced chives, stir constantly until beginning to brown.Season with salt and pepper and remove from the heat.
Beat the eggs in a bowl using a fork, add water. Place the butter In a pan, when it begins to brown pour in the eggs. Spoon the mushroom filling in the center of the omelet.You can also sprinkle the cheese. Using a spatula lift the edges and gently push the eggs to one side of the pan, then fold the omelet in half and cook for about 25 seconds.
Place the omelet in a plate and sprinkle chives and dill and serve it with a mixture of lettuce leaves, sliced tomatoes with rosemary and 2 tbsp of labneh light!
Makes 1 serving
Drinking a glass of milk in the morning, helps you eat 9%less over the next meal!
Consuming eggs for breakfast helps you eat less calories throughout the entire day according to many comparative studies that’s been done!
Bon Appétit !
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