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? Read on.....

Instructions

Difficulty: Easy

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)

1. This recipe serves 2-3. Change ingredient amounts accordingly.
2. Heat butter or alternative in non stick pan
3. Scramble eggs; set aside
4. Add sliced green pepper to butter in pan and saute' till slightly crunchy
5. Add mushrooms; cook till tender, yet still firm
6. Add eggs, parmesan/asiago, spinach and basil
7. Cook altogether until eggs are mostly cooked, but not dry ! Add salt and pepper to taste.
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. :)