Saturday, January 8, 2011
an easy & delicious gluten free breakfast.
2 eggs, beaten lightly
1 Tbsp sun dried tomatoes, chopped and softened in hot water for a few minutes
1 Tbsp fresh chives, cut into small pieces
4 mushrooms, sliced and sautéed in a bit of olive oil.
1 tsp olive oil
sea salt & fresh ground pepper to taste
1 sweet potato, washed and cut into 1 inch cubes
1. Boil your sweet potato for 10-20 minutes until cooked.
2. Heat a bit of olive oil in a non-stick pan on med. Pour in your eggs. When the omelet begins to cook, lift an edge to allow the liquid on top to move out to the pan. continue doing this until most of the liquid has been spread to the edges of the pan.
3. Add a bit of sun dried tomato, the sautéed mushrooms, chives and salt and pepper. Fold over the edges of your omelette and serve with the sweet potato.
so satisfying yet high in protein and low in fat.