This breakfast is silly and nutritious.
Preheat a medium-size frying pan over 4/10 heat (just below medium.) Finely chop up 1/8 of 1 onion and 1 mushroom. Mix in a bowl with about 1 cup of egg-whites (I buy free-range, because I ❤ chickens.) Add 1 dash each: salt, black pepper, medium curry powder, basil. Add about 1/2 TBSP coconut oil to the pan and tilt the pan around so that the base is entirely coated in oil. Add your egg-white mixture, and let sit for a few minutes, until nearly entirely cooked through. Be fancy and flip that guy over to cook on the other side. Egg-white pancake! Decorate with ketchup and sriracha sauce, and serve with gluten-free toast and peanut butter and banana to make some kind of animal… (cat?)
I eat here with Silver Hills gluten-free sprouted grain toast, my new nutrition splurge. Gluten-free bread is usually unfortunately nutritionally deficient compared to gluten-containing alternatives, relying too much on white rice flour and tapioca starch and skipping other healthy, gluten-free grains.