Not much is better than a relaxing Sunday morning where you don’t have to set an alarm and wake up with your body tells you to followed by a delicious home cooked breakfast.
Those are some of my favorite things… lazy sunday mornings with my family, breakfast, & warm mug of coffee. And it’s usually my complete rest day which my body looks forward to after a week of training.
My go to Sunday morning breakfast is this kale, tomato, goat cheese, and egg white omelette, bacon, and a toasted ezekial english muffin topped with earth balance spread.
Here’s how to make this bomb breakfast for yourself this weekend!
a) 100% liquid egg whites
b) Va Bonnie Vie Honey Goat Cheese
d) Grape tomatoes
e) Organic olive oil cooking spray
f) Applegate sunday morning bacon
g) Ezekial english muffins (freezer section)
a) Heat a medium sized pan on medium heat on the stovetop.
b) Spray pan with cooking spray.
c) Cook ½ cup of kale and 6 sliced grape tomatoes and season lightly with garlic powder and roasted bell pepper seasoning for 3-4 minutes.
d) Measure out three egg whites (9 tablespoons or 138 grams on the scale).
e) Lower the heat to low-medium heat and add in the egg whites. Cook until the egg whites start to bubble or seem cooked through.
f) Slice the goat cheese into thin pieces and weigh out 28 grams on the scale.
g) Place the slices of cheese onto one half of the omelet and then flip the opposite half with a spatula over top of the side with the cheese.
h) Continue to cook for two minutes and then flip the omelet over and cook another two minutes.
i) Remove from pan and serve with a toasted ezekial english muffin topped with ½ TBS earth balance spread, two slices of cooked bacon, and a cup of coffee!
III. Macros: 38 grams carbs / 16 grams fat / 33 grams protein
I am passionate about creating a healthy lifestyle for myself & helping those around me.