Try this breakfast for fat loss 🥰

Ingredients

• 2 pieces Plain Rice Cakes (store‑bought, preferably gluten‑free)
• 2 Large Eggs (free‑range or pasture‑raised)
• 1/4 cup Egg Whites (liquid egg whites or whites from 2 large eggs)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 1 pinch Salt
• 1 pinch Black Pepper
• 1 pinch Cayenne Pepper (optional, for a mild heat)

Instructions

1. Gather and Prep Ingredients

   Place the rice cakes on a plate, crack the eggs into a mixing bowl, add the egg whites, and set the grated Parmesan, salt, pepper, and cayenne nearby.

   Time: PT2M

2. Whisk Eggs and Egg Whites

   Whisk the whole eggs and egg whites together until fully combined and slightly frothy.

   Time: PT2M

3. Optional: Lightly Toast Rice Cakes

   If desired, toast the rice cakes in the skillet over medium‑low heat for about 30 seconds per side until just crisp.

   Time: PT1M

   Temperature: Medium‑Low

4. Begin Cooking the Egg Mixture

   Add a tiny drizzle of oil or cooking spray to the skillet, heat over medium, then pour in the whisked eggs. Let them sit undisturbed for 20‑30 seconds, then gently stir with the spatula, cooking until the eggs are about 75% set.

   Time: PT2M

   Temperature: Medium

5. Add Parmesan and Seasonings

   Sprinkle the grated Parmesan, salt, pepper, and cayenne over the partially cooked eggs. Continue to cook, gently folding, for another 2 minutes until the cheese melts and the eggs are fully set but still moist.

   Time: PT2M

   Temperature: Medium

6. Plate and Serve

   Slide the cheesy egg scramble onto the prepared rice cakes, serve immediately, and enjoy a satisfying, protein‑rich breakfast.

   Time: PT1M

Nutrition Facts

Calories

356

Protein

23 g

Carbohydrates

30 g

Fat

13 g

Fiber

1 g