Save the Yolks! A Two Course Breakfast

photo 1 (9) I don’t mean two course in a fussy kind of way. In fact this is a simple breakfast, despite it’s appearance, and requires minimal prep work. It may not be feasible if you’re rushed, but if you have ten minutes, this recipe is for you. On the plate is a tasty, healthy swiss chard and swiss cheese omelette, cooked in butter, using just the egg whites. But that does not mean those  yolks get tossed away. Oh no. You separate the yolks, keeping them in a bowl all safe and sound while you prepare  your omelet.photo 2 (9)

Now, there are three reasons why I make egg white-only omelets. 1. I hate the taste of cooked yolk. 2. Cooking the yolk all the way through, like scrambling or in an omelet, denatures the protein, and kills many of the nutrients and antioxidants found in the yolk. 3. Egg yolks make my berry smoothies creamy without needing yogurt. So there you have it. If you disagree, feel free to keep the yolks in yours. Here’s the rest of the recipe:

Chop  4-6 leaves of swiss chard and steam until wilted. Squeeze out all the excess water. (I just squeeze it with my hands)

Add the cooked chard to a mixing bowl with four egg whites, and stir. Add salt and pepper, and about 1/4 cup of grated swiss cheese.

In a pan, melt 2 T of butter over medium heat. Pour in the omelet mixture, and cover. Cook until it looks done! You’ll know. Don’t burn the bottom! Serve with a side of salsa, and fresh parsley if you have it. Now it’s time for your berry-licious smoothie! You can make it while your omelet cooks, but if you do, you’ll probably burn the bottom. I warned you.

Berry smoothie (dairy free!)

Blend 1/2 cup frozen raspberries or any berry you like with two egg yolks, 1/4 cup of water, and a few sprigs of fresh mint. Drink. Have an amazingly productive day.

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