Healthy Vegetarian Breakfast: Veggie Egg White Bread Bowl

1 comment

Hello again!

The most important meal of the day - breakfast - can be a struggle sometimes. Personally, I am not such a big fan of breakfast, only for the reason that I am not a morning person. On the contrary, I do adore breakfast foods any other time of the day. One of my favorite dishes to eat for breakfast are eggs. Not only are they tasty, but they are very healthy as well. Like I stated in one of my previous blog posts, I am a vegetarian. My friend's sister who is a doctor informed me that the egg whites are considered the "vegetarian" part of an egg, and not the yolk. The egg white is pretty much the chicken version of placenta. (My apologies for the gross analogy) Ever since then, I only eat egg whites and not the yolk. Plus, egg whites contain no carbohydrates, so it is an excellent addition in the diet of anyone who is trying to lose some weight. 


Eggs are extremely satiated with beneficial qualities. They are full of protein. Eggs will keep you full for a long period of time, thus aiding in the weight loss process. They will also maintain your cholesterol levels. If I haven't sold you on it yet, eggs also help sharpen your memory. This was found to be true when it was discovered that eggs have choline, which helps in brain development. Furthermore, leutin and zeaxanthin are two antioxidants present in eggs that help protect your eyesight from UV damage.






Now let's get to the fun part!


One serving has approximately 300 calories. This recipe calls for ingredients for one serving, and the preparation time is about 35 minutes. 


Ingredients:


Whites of 2 large eggs or egg whites substitute (such as Egg Beater)

½ of a green bell pepper
½ of a red bell pepper
½ of a yellow bell pepper
½ cup of chopped onions
½ cup of chopped tomatoes
½ cup of black olives
½ cup of chopped spinach
½ cup of chopped kale
¼ cup of jalapenos 
 ½ of a whole wheat/whole grain kaiser roll
 ½ tbsp of fat free grated parmesan cheese
salt and black pepper to taste
½ tspn of cayenne pepper
2 tbsp of extra virgin olive oil
1 nonstick pan
toaster oven


The veggies I chose can be substituted to personal preference.


Steps:


1. Thoroughly wash all veggies and proceed to chop them all up. 

2. Once all chopped up, mix all the veggies together, adding the salt, black pepper, and cayenne pepper. Mix everything up. 
3. In the pan, add 1 tbsp of olive oil and turn on your stove to a low simmer. Let the pan warm up slightly.
4. Add the mixture of veggies to the pan. Sautée the vegetables until they are slightly brown. 
5. Take the roll, and remove the inside of it. In other words, hollow it out. Do not throw the bread pieces away. 
6. Take the sautéed veggies and place them in the bread bowl you just made.
7. In the same pan, add another tbsp of olive oil and allow it to heat up. Add the egg whites, and scramble them up. 
8. Add the scrambled egg whites and the inner part of the bread (which was removed in step 5) over the veggies in the bread bowl. 
9. Bake the bread in a toaster oven for about 15 minutes. or until the egg whites turn slightly brown. 
10. Once baked, sprinkle the parmesan cheese over it. 
11. ENJOY!

Hope you enjoy this egg white breadbowl! If you try it out, comment on this post to let me know how it came out! Also please share/like me on all my social media sites to get updates on blog postings! Merci beaucoup!

Bon appétit, mes amis!
XOXO S

Insta-love @theshipradiaries

© The Shipra Diaries. Design by MangoBlogs.