How to Make a Healthy Low Carb Breakfast-Lunch-Dinner

Need a quick meal that is healthy and great tasting ? One that can serve as breakfast, lunch, or dinner? Many meals are full of fat, unnecessary carbohydrates or simply have an improper ratio of carbs, fats and proteins. This meal is simple to prepare and even a non-cook can do it. Read on for what may just become a family favorite in your home.

Things You'll Need

• 6 Eggs -free range, omega 3
• 1 tbsp of butter or spread
• 1/4 C chopped fresh basil
• 1/4 C chopped fresh spinach
• 3-4 baby portabello mushrooms
• 1/8 C grated parmesan or asiago cheese
• 1/2 C thinly sliced green pepper (or finely chopped)

Instructions

1. This recipe serves 2-3. Change ingredient amounts accordingly.

2. Melt the butter or an alternative option in a non stick pan on the stove or cook top.

3. Scramble the eggs until well mixed, then set aside

4. Add some sliced green pepper to the butter in the pan and saute' till slightly crunchy.

5. Add mushrooms and cook till tender, yet still firm

6. Add the eggs, parmesan/asiago cheese, spinach and basil

7. Cook altogether until eggs are mostly cooked, but not dry ! Add salt and pepper to taste. Eggs should glisten slightly to indicate some moisture content.

8. For breakfast: serve with whole grain toast.
   For lunch: serve with a fresh garden salad or by itself.
   For dinner: serve with other cooked vegetables, dinner rolls, or salad.

Tips & Warnings

• Use free range eggs; these come from hens that are not grain fed.

• Use baby "bella" mushrooms; they are healthier than the typical mushrooms.

• Add other veg. as you wish: onions or red peppers are good options.

• DO NOT overcook eggs ! This is important. They should still have some "shine" to them. This is needed moisture to successfully blend the flavors of all your ingredients.

• DO NOT use canned parmesan cheese. You cannot get the same full flavor as when you grate it yourself.

• This is a good recipe to use with the food combining principles or low carb dieting.

• DO NOT cook vegetables until mushy ! You lose many nutrients in overcooking.

• Use butter or healthier alternative. Margarine's chemical makeup is such that it is only one molecule away from being PLASTIC ! Avoid. :)