Mornings for us are always early and always “go go go!”… so a breakfast of substance – that’s good for you – free from gluten – dairy and sugar that will hold us over until mid morning or even lunch time is generally not on our plate. Literally.
So we’ve been working on a few little recipes that are quick to make, will keep for a few days and allow us to munch something on the fly. This is one of them. How did we end up with broccolini for breakfast you ask? There was no spinach left. No bacon. No ham. So we improvised with what was on hand.
These are quick, super simple, tasty and better yet – we can take one (or two) to go!
10 free range egg whites |
5 free range egg yolks |
1/2 cup fresh flat leaf parsley |
3 spring onions |
1 large head broccolini or 2 small |
salt and pepper to season |
1/2 cup dairy free bocconcini (if unavailable use grated bio cheese or soy cheese) |
1/2 tsp. sambal oeleck or 1 chilli, deseeded, sliced finely |
Pinch smoked paprika |
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