An omelet without egg yolk? Why that? That’s what I thought first, but about a year ago, I found an interesting article about Dr. Terry Wahls, an American doctor who was able to significantly improve her multiple sclerosis symptoms with the help of a slightly modified paleo diet.
You can read more about that here. Terry Wahls recommends eliminating allergy-triggering foods from your nutrition and to keep it as nutrient-rich and low-toxicity as possible. But back to the egg: In contrast to protein, egg yolks contain a high proportion of saturated fatty acids, which are also considered to promote inflammation.
According to a study by the University of Toledo College of Medicine and Life Sciences, women with migraine have also been shown to be positively correlated with certain inflammatory markers, and since migraine is also a (often) chronic disorder of the nervous system, I have decided to create my diet low inflammatory e.g. by eliminating as many saturated fatty acits as possible. This breakfast is not only anti-inflammatory, but also a great option for all who, for example, are allergic to egg yolks.
If you have a regular sized pan, it’s best to use three eggs to get an omelet of the size it has in the photo. Of course, if you do not want to eat so much protein, you may want to take only two eggs. I used only two egg whites at first and then realized that the “omelette” looked a bit lost in the large pan. I quickly added one more for the photo.
What I usually do: I fill the vegetables in the omelette and roll it afterwards. In the photo, however, this looked like a stranded seal, so I decided to spread the vegetable on the flat omelette. Eating, after all should be a visual pleasure, too. One more comment on the vegetable filling: Yes, it will actually take a WHOLE zucchini per person. But you’ll hardly notice that after it has been sautéed, as it normally loses its volume.Print
3 egg whites
2 tablespoons of ghee
Salt, pepper, to taste
1/2 handful of basil, optional
1 tbsp pumpkin seeds, optional
1/2 bed of cress, optional
- Separate the eggs and possibly keep the yolk for your partner’s breakfast :).
- Meanwhile, peel the carrots, wash the zucchini, free from the ends and rub both on a coarse grater.
- Heat two pans on the stove to medium, each with a tablespoon of ghee.
- Sautée the vegetable mixture in one pan for about 5 minutes, and pour the egg white into the other. Spread it evenly for a round omelette.
- Let the egg falter and then turn it over carefully with a lid and fry for about 1-2 minutes from the other side. Remove the vegetables from the heat, season the egg and vegetables with salt and pepper.
- Place the egg on a plate and spread the vegetables on it. Optionally sprinkle with pumpkin seeds, basil and cress.