2 servings; 5 min preparation; 15 min cooking time.

If you are looking for a protein breakfast to eat before you hit the gym, this should be a good recipe for you. These egg white wraps are full of protein, vitamin B and low on carbs and calories. 

The filling is really up to your taste. You can use any mushrooms of your choice, but I like the earthiness of the shiitake. This is one of the best sorts of mushrooms that stimulates your immune system.

Ingredients

• 4 egg whites, beaten
• 50 ml coconut milk
• 1/4 tsp ground mustard seeds
• 1/4 tsp ground nutmeg
• 1/4 tsp white pepper
• 1/4 tsp salt

for the filling:

• 100 g shiitake mushrooms, sliced
• 50 g sun-dried tomatoes, chopped
• 2 tbsp fresh basil, minced
• 2 tbsp balsamic vinegar
• 1/4 tsp white pepper
• 1/4 tsp salt
• 2 tbsp mild olive oil

Preparation

Beat the egg whites with the coconut milk in a bowl. Add nutmeg, mustard seeds, white pepper and salt. Beat until fully incorporated.

Heat 1 tbsp olive oil over low heat. Pour the half of the egg whites batter. Cook it as you make a pancake. When it’s cooked on one side, flip it gently and cook it on the other. Put in a piece of aluminium foil. Repeat with the rest of the batter.

Heat 1 tbsp olive oil in a pan over medium heat. Add the mushrooms. Season with salt and pepper. Cook for 3 to 4 min. Pour the balsamic vinegar. Cook for 2 more minutes until the liquid evaporates. Then add the sun-dried tomatoes and basil.

Divide the mushroom filling between the “pancakes” and wrap them. Garnish with fresh basil. Enjoy!